Coconut Chia pudding with Peach-Passionfruit Compote Recipe

Confession time: I've had a little too much ice cream this summer. It's my #1 favorite treat in the world. But after a calendar full of events and trips and parties this summer, I'm trying to get back on track. I'm cleaning up the sugar that's snuck back into my life a little more frequently than I like. And I feel like a lot of you might be doing the same; the shift of season to fall can light a fire under our butts to get a jump start on our health goals before it's suddenly New Year's resolution time!

Rather than cut "dessert" from my vocabulary altogether, I like to find low-sugar alternatives to help me get back into a low sugar groove of eating. This coconut chia pudding does the trick - natural sweetness from the coconut milk and fruit make it a really delicious ice-cream replacement!


Health benefits:  

  • Lauric acid (fatty acid) in the coconut milk which contains antimicrobial & antiviral properties
  • medium chain triglycerides (MCT) in the coconut for quick burning energy and fat loss
  • omega 3 fatty acids in the chia seeds for inflammation reduction, plus a really good fiber in those little buggers that really keeps things moving smoothly, if you're catching my drift. 
  • a wide variety of vitamins and minerals from the fruit, coconut, and chia seeds combined!

Pregnant/breastfeeding/athletes: add 1 tablespoon of maple syrup for a little more sweet!

Sugarfreed participants: omit fruit topping or try adding 1 tablespoon raw cacao powder!


Coconut Chia Pudding with Peach Passion Compote

serves 2-4



1 can full fat organic coconut milk

1/4 cup chia seeds

1 teaspoon vanilla extract

1 medium peach

2 passion fruit

1/4 cup coconut flakes as topping



- Shake the can of coconut milk vigorously before opening; if it's still a little clumpy, consider tossing it in the blender for a minute until it's completely smooth. 

- Put the coconut milk into a mason jar (pint size or larger), along with chia seeds and vanilla extract. (add maple/cacao if modifying)

- put the lid on (duh), and shake the mix for 20 seconds. Put the mason jar in the fridge. Set a timer for 5 minutes if you're forgetful like me - you're going to want to take the pudding out of the fridge to shake again 5-10 minutes later so that all the chia seeds don't fall to the bottom and clump.

- Separately, dunk the peaches into a small pot of simmering water, for about 30 seconds. Rinse under cool water, and then the fuzzy skin should come off easily. Remove the pits, and roughly chop. In a small bowl, mix the peaches with the inside contents of two passion fruits. (Passion fruits are ready when red and just beginning to wrinkle on the outside.) Mash the mix together with a fork, like guacamole.

- Repeat your shake of the chia seed jar, and put back into the fridge for another 30 minutes to overnight. 

- Serve the chia pudding in 2-4 smaller serving dishes, and top with the Peach-Passion compote; top with a sprinkling of coconut flakes. 

ENJOY!! xo January