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You’d never guess that the secret ingredient in this high-protein passion fruit chia pudding is silken tofu. When blended with vanilla yogurt, passion fruit, and sweetened condensed milk, it creates a thick, creamy pudding that takes just minutes to make.
Chia Passion Fruit Pudding
Passion fruit is one of my favorite tropical fruits, so I wanted to turn its sweet-tart flavor into a healthy dessert that’s high in protein and fiber. Silken tofu gives this Passion Fruit Chia Pudding an incredibly smooth, creamy texture without any heavy cream, while chia seeds help thicken it and add plenty of fiber. Topped with fresh raspberries, it’s bright, refreshing, and just sweet enough for dessert, but nutritious enough to enjoy as a snack or breakfast.
Since fresh passion fruit isn’t always easy to find, I use Pitaya Foods Seedless Passion Fruit Cubes, sold in the frozen fruit section at Whole Foods. They give the pudding that same bright, sweet-tart flavor without the hassle of scooping and straining fresh fruit.
This recipe is also great as a pudding without the chia seeds if you prefer. But it’s important to let it refrigerate for at least 4 hours to thicken and set, even without the seeds.
Ingredients You’ll Need
Here’s everything you’ll need to make this healthy passionfruit chia pudding recipe. See the recipe card below for the exact measurements.
- Silken tofu is the softest type of tofu. You’ll need to drain it before using it.
- Vanilla yogurt: I used Oikos Pro, which contains 23 grams of protein, but you can use whichever brand you prefer.
- Passion fruit pulp: If you buy it frozen, it’ll already be prepped and ready to use, saving you an extra step. Thaw it in the fridge before using.
- Sweetened condensed milk adds sweetness and creaminess.
- Vanilla extract for flavor.
- Chia seeds provide protein and fiber.
- Raspberries add even more fiber and a nice burst of sweetness to every bite.
This easy passion fruit chia pudding recipe requires just a few minutes of hands-on prep. See the recipe card below for printable instructions.
- Blend tofu, yogurt, passion fruit, condensed milk, and vanilla in a blender. Then, stir in the chia seeds.
- Refrigerate the chia pudding for 4 to 24 hours to allow the chia seeds to thicken it. Top with raspberries before serving.
- Fruit: If you can’t find passion fruit, try it with pineapple, mango, or papaya.
- Berries: Top the chia pudding with another type of berry or tropical fruit, including fresh passion fruit.
- Dairy-free: Use a dairy-free yogurt and substitute the condensed milk with almond milk and honey or maple syrup.
- Skip the chia seeds and make a passion fruit mousse. Just make sure to refrigerate it for at least 4 hours.
- Meal prep: This recipe makes 4 servings, so you can make 1 batch that will last most of the week. After blending, pour the pudding into individual containers or jars. Once the pudding has thickened, top each with raspberries.
- Refrigerate for 4 days.
For more breakfast and snack ideas, try one of these healthy chia pudding recipes!
Ingredients
- 16 ounces silken tofu, drained
- ½ cup vanilla yogurt, I used Oikos Pro=
- 2 cups passion fruit pulp, I used Pitaya Foods Passion Fruit – Seedless Cubes
- 3 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 1 cup raspberries
Instructions
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Blend the tofu, yogurt, passion fruit, sweetener, and vanilla in a blender until completely smooth.
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Add the chia seeds and mix well.
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Refrigerate at least 4 hours, but overnight is best to allow the chia seeds to thicken the mixture. Transfer to 5 serving dishes and top with raspberries before serving.
Last Step:
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Notes
Nutrition
