This easy passion fruit granita with chia pudding is perfect summer snack! It’s also vegan, gluten free and refined sugar free, and absolutely delicious.
I love making chia pudding, it’s so versatile and easy to make. By now I’ve mastered my go-to chia vs milk ratio so the pairings are endless!
I don’t know about you but I cannot wait for summer. So far this year the weather has been insane; one day it’s freezing cold, the next it’s 80F, and then rain and crazy winds. To say that I’m looking forward to beach weather is an understatement!
So, with summer in mind, I wanted to bring some freshness and tropical vibes to the blog. I LOVE passion fruit, and grew up eating it in granita form (we called it cepillado) with lots of condensed milk on top.
The idea for this recipe comes from Donna Hay, who comes up with the most brilliant flavor combinations.
HOW TO MAKE PASSION FRUIT GRANITA
Making granita is surprisingly easy. All you need is fruit, sugar (or natural sweetener) and water, and about 4 hours to spare.
For this passion fruit recipe, you’re going to need passion fruit pulp. I used frozen because it’s easier to find here in LA (I don’t think it’s passion fruit season yet). I found it at my local Mexican market. If you’re lucky enough to find a fresh one, you can use that too.
In a small saucepan, combine the pulp, water, lime and maple syrup (or sugar if you prefer – same quantity). Whisk the mixture until it begins to thicken and transfer to a metal baking pan (8×8 works great). Allow it to cool before transferring to the freezer. Make sure it’s cool enough to handle, don’t burn yourself while transferring it.
Freeze for at least 4 hours. Once it’s ready, scrape using a fork and serve over your chia pudding!
As always, if you loved this recipe, leave a comment and rate. Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! xPrint