“Summer” in San Francisco is a tricky thing. We’ve been dying for Karl the Fog to disappear so we can enjoy the season’s finest – warm weather, tropical flavors and treats on treats on treats. But this recipe stopped us in our summer-seeking tracks! The coconut chia pudding topped with passion fruit granita sounds like the ultimate mid-afternoon indulgence or after dinner dessert. Refreshing, tangy and healthy as far as sweets go, we’re guaranteed to be chilling out with this bowl of goodness in hand all summer long – just as soon as the sun decides to show up!


Coconut Chia Pudding + Orange Passion Fruit Granita 


For the pudding
– 1 medium young coconut
– 1 cup coconut cream (from a can)
– 1/3 cup white chia seeds
– 1/2 teaspoon almond extract
– 1 tablespoon elderflower syrup
– 1/2 vanilla pod
– Juice of 1 lime

For the granita:
– 1 cup freshly squeezed orange juice
– 1 passion fruit, pulp removed
– 1 teaspoon agave syrup or honey

Pomegranate and mint to garnish.

Sounds amazing, right? Well, we won’t mention you can can substitute the almond extract for amaretto. Wait, we just did! You’d be silly not to head over to Artful Desperado for the full recipe!

image via Artful Desperado 

What do you think?

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    1. I only had it for the first time when I was in Belize! It’s actually a really unattractive fruit!!

  1. This food and these photos are so beautiful. I’m definitely trying it this summer!! Thanks for sharing!
    ~Hannah from EnchasedThought