Refreshing and rich in tropical flavors, Pineapple Coconut Chia Pudding is an ultimate HEALTHY meal. It’s loaded with nutrients – proteins, fibers, healthy omega-3, and many vitamins. You can serve this chia pudding as healthy breakfast or refreshing summer dessert.
Well HELLO SUMMER! I don’t know about you, but although it’s only a first day of summer, I already turned my vacation mode on. I started to look for my new swimming suit on the web. I even bought some beach sandals, and I’m thinking of buying that gorgeous beach dress I saw last week in H&M store. In my head, I’m already there – on the beach, lying on the hot sand with a tropical smoothie in my hands.
BUT until that beautiful moment of me going on vacation comes, I can enjoy in tropical flavors at my home. And hey… why wouldn’t you enjoy with me, right? So today, on the first day of summer, I share with you this recipe for a refreshing, rich in flavor Pineapple Coconut Chia Pudding loaded with only HEALTHY stuff, refined sugar-free and delicious.
For making this chia pudding I used homemade coconut milk in which I added some raw honey and vanilla. Of course, you can use store-bought coconut milk for this recipe. The difference between store-bought and homemade coconut milk is in the fullness of coconut flavor. Also, when you make coconut milk at home, it has no added sugar in it.
To make chia pudding, just soak chia seeds in coconut milk for about 15 minutes, stirring occasionally until you get nice gelatine mass. I served chia pudding with fruit puree made of frozen pineapple. Frozen pineapple puree gave the pudding really refreshing taste. That’s why this deliciousness is perfect for summer.
This pineapple chia pudding is very nutritious. It’s loaded with high-quality proteins, fibers, healthy omega-3 acids, and vitamins. It’s best to serve this chia pudding for breakfast, for a super healthy start of the day. But it can also be served as a dessert or as a healthy afternoon meal for kids.
Pineapple Coconut Chia Pudding is:
- Very nutritious and HEALTHY – loaded with dietary fibers, healthy fats, and proteins.
- All natural and refined sugar-free.
- Ridiculously easy to make.
- Full of tropical flavors and sooo delicious.
- Vegan and gluten-free.
- Perfect breakfast your family will love.
- 100% guilt-free and waistline-friendly.
And now I leave you with the recipe. I’m sure that this combination of rich tropical coconut and pineapple flavor will take you in your mind to some beautiful sandy beach. It worked for me.
Enjoy.
Pineapple Coconut Chia Pudding
Ingredients
- 1 cup coconut milk (unsweetened)
- 4 tablespoon chia seeds
- 1 tablespoon honey or syrup
- 1 teaspoon vanilla extract
- 1 cup frozen pineapple
- Fresh pineapple and coconut flakes for decoration
Instructions
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In larger cup or bowl, mix chilled coconut milk with honey and vanilla until honey is completely dissolved.
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Add chia seeds and stir. Refrigerate for 15 minutes. Stir occasionally.
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In a blender, mix frozen pineapple until you get a thick fruit puree. You can add some honey to taste.
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Prepare glass cups for serving. Put a layer of pineapple puree on the bottom, then a layer of chia pudding on top. Garnish with fresh pineapple and coconut flakes.
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Serve immediately.
Recipe Notes
As a measure I used UScup (240ml).
These are my recommendation for this recipe:
Xoxo, Natalie
Natalie, I am right there with you with vacation mode on. Can that mode be in full-throttle? Or does that defeat the purpose? Lol. Meanwhile, this delicious tropical pudding is just perfect for vacay mode. Pineapple and coconut are such a yummy combo! Love that it’s so easy to make and full of the good stuff! Pinning!
Thank you, Demeter 🙂 Weeee for summer, beach and sea. I can’t wait hehehe
Love chia pudding and can’t wait to try this one! Looks amazing!
Thank you Mira 🙂 Glad you like it!
is this coconut milk from a can or the carton etc stuff ?
I usually make my own coconut milk but if I use storebought, than I buy the one in carton box. Coconut milk in can is a full fat while in carton box is plain and more for drinking and everyday cooking.
Carton coconut milk doesn’t taste very ‘coconutty’ to me. May canned be used? I usually buy the organic, no BPA brand, full fat, to use in my coffee, since dairy & I don’t get along.
I agree with you. Carton coconut milk is not quite like coconut sometimes 😀 BUT there are many brands, and some of them are ok. I use Alpro… dunno if you have that brand in the US. The BEST option is to make homemade coconut milk. I make my own whenever I have time. It has the BEST taste, AND it’s quite cheap comparing to store coconut milk.
You can use canned coconut milk here in this recipe. But it’s full fat which means a lot of unnecessary fats so if you’re watching your weight it may be a tiny problem 😉 PS I feel you… I know ALL about dairy problems.
can homemade cocomilk be preprared ahead of time? is it ok to consume it two days after? how to store cocomilk?
Hi Dianne! Yes, you can prepare homemade coconut milk ahead and store it in refrigerator up to 3-4 days. When making coconut milk just use boiled water and make sure you store freshly made coconut milk in thoroughly cleaned glass bottle with good lid.
The Picture looks amazing and the recipe is really cool and cant wait to try….!
Thanks! I’m glad you like the recipe. Enjoy!
What is the nutritional stats? Please.
Here it is 🙂 Enjoy!
I have been looking for this recipe after trying it recently, so I’m excited to attempt making it! Can it be made and refrigerated the night before or do you recommend only doing it 15 minutes beforehand? Thanks!
Hi Laney. You can make chia pudding and refrigerate it overnight, absolutely. Both refrigerated and 15 minute versions are ok. It’s up to you to choose which method suits your lifestyle. 😉