For the porridge

  • 130g (1 cup) chia (black or white, or a mix)
  • 650ml (2 2/3 cups) coconut milk
  • Pinch salt
  • 1-2 cups hot water (optional)

To Top:

  • 1/4 cup mixed unsalted nuts (try pecans, walnuts, almonds, or macadamias)
  • 1/4 cup mixed unsalted seeds (try pumpkin seeds or sunflower seeds)
  • 1/2 cup coconut flakes (or shredded coconut)

For the passion fruit sauce:

  • 3 Tbsp honey
  • 6 passionfruit


  1. For the porridge, place chia seeds, coconut milk and salt in a pan on low-medium heat. Bring to a simmer, cover, and let cook slowly for about 6 minutes. Set aside and keep warm.
  2. Pre-heat the oven to 180C.
  3. For the topping, place nuts, seeds, and coconut flakes on a baking tray and roast for 10 minutes until golden and fragrant.
  4. For the passionfruit sauce, cut passion fruit in half and place pulp and seeds in a small pot along with the honey. Bring to a simmer and remove from heat.
  5. To serve, check the consistency of the porridge and add 1 to 2 cups of hot water to thin to your desired consistency. Top with toasted nut mix and passion fruit sauce.
  • Serves
  • Prep
  • Cook
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