A Tropical High-Fibre Breakfast or Healthy Dessert

Sweet, vibrant and naturally nourishing, these Guava, Pomegranate & Chia Puddings celebrate two antioxidant-rich fruits in a simple make-ahead recipe that’s as beautiful as it is good for you.

Creamy chia seeds absorb coconut milk overnight to create a luscious pudding without dairy, while fresh guava lends tropical perfume and vitamin C. Jewels of pomegranate add bursts of sweetness, crunch and powerful polyphenols that support heart health and help protect cells from oxidative stress.

Perfect for breakfast, afternoon tea or a light dessert, these puddings can be prepared in minutes and stored in the refrigerator for several days.

Why you’ll love this recipe

• Naturally gluten-free
• Dairy-free and vegan
• Rich in fibre for digestive health
• Excellent source of omega-3 fats
• Great meal prep breakfast
• Refined sugar-free
• Ready fast!

 Chia Seeds

Tiny but incredibly nutritious, chia seeds are one of nature’s richest plant sources of omega-3 fatty acids. They absorb up to ten times their weight in liquid, creating the pudding’s naturally creamy texture while delivering fibre, calcium, magnesium and plant protein.

Guava

Guava is often overlooked despite being one of the most vitamin C-rich fruits available—containing considerably more vitamin C than oranges. It’s also rich in potassium, fibre and lycopene (particularly pink guavas), making it a wonderful fruit for immune and skin health.

Pomegranate

Pomegranate arils provide powerful antioxidants known as punicalagins and anthocyanins, compounds that have been widely studied for their anti-inflammatory and cardiovascular benefits. Their sweet-tart flavour perfectly balances the creamy chia pudding.

Frequently Asked Questions

Can I use frozen guava?

Yes. Defrost completely before using and drain any excess liquid.

Can I substitute another milk?

Absolutely. Almond, oat, macadamia or soy milk all work well, although full-fat coconut milk produces the richest texture.

Why didn’t my chia pudding set?

Older chia seeds lose their gelling ability. Ensure you’re using fresh seeds and allow enough chilling time.

Food as Medicine

This colourful pudding delivers an excellent combination of dietary fibre, healthy fats and antioxidant-rich fruit. Fibre supports a healthy gut microbiome, while the vitamin C from guava helps support immune function and enhances iron absorption from plant foods. Combined with omega-3-rich chia seeds, it’s a nourishing breakfast that helps keep you satisfied throughout the morning.

Guava, pomegranate and chia puddings

Recipe by Samantha Gowing

• Total Time20 minutes
• YieldYields about 8 small ramekins
• DietVegan

Tropical guava chia pudding with juicy pomegranate. A healthy make-ahead breakfast that’s gluten-free, dairy-free, high in fibre and naturally delicious.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1 cup chia seeds 2 cups water 6 guava, peeled, pureed and strained; pips discarded 1 tablespoon pomegranate seeds 2 teaspoons vanilla essence 2 teaspoons maple syrup

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Instructions

1. Soak chia seeds in water for about 15 minutes until they swell and become mucilaginous – that means slippery ‘n’ sticky
2. Fold in most of the guava puree, vanilla essence and agave. Spoon into ramekins and top with the remaining guava puree and pomegranate seeds
3. Chill overnight and serve at room temperature for breakfast with my delicious coconut yoghurt

Notes

Chef’s Tips

• Use ripe guavas that yield slightly when gently pressed.
• White or pink guavas both work beautifully, with pink varieties offering a sweeter flavour.
• If guavas aren’t in season, replace them with mango, papaya, poached rhubarb or fresh berries.
• Allow the pudding to rest for at least four hours, although overnight produces the creamiest texture.
• Stir the mixture after the first 30 minutes to prevent chia seeds from settling on the bottom.

Storage

Store covered in the refrigerator for up to 4 days. Add fresh fruit and toppings just before serving for the best texture.

Variations

• Add passionfruit pulp for extra tropical flavour.
• Top with toasted macadamias or pistachios.
• Stir through vanilla bean paste or ground cardamom.
• Layer with coconut yoghurt for a more decadent breakfast parfait.

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• Prep Time: 20 minutes
• Category: Breakfast
• Method: Overnight
• Cuisine: Plant Based

https://www.chefsamgowing.com /no-bake-chrissy-puds/