Pineapple Coconut Chia Pudding

4.09 from 46 votes

Pineapple Coconut Chia Pudding

This Pineapple Coconut Chia Pudding is creamy, refreshing, and bursting with tropical flavor. Made with coconut milk and a sweet pineapple puree, it’s an easy no-cook breakfast or light dessert made with only six simple ingredients.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: International

Keyword: Breakfast, chia pudding, chia pudding recipe, pineapple chia pudding, pineapple coconut chia pudding, summer

Servings:

Calories: 225kcal

Author: Natalie

Equipment

Measuring cups
Mixing bowl
Whisk or spoon
Blender or food processor
Serving glasses or jars

Ingredients

1 cup unsweetened coconut milk
4 tablespoon chia seeds
1 tablespoon honey or pure maple syrup
1 teaspoon vanilla extract
1 cup frozen pineapple
Fresh pineapple, for topping
Coconut flakes, for topping

Instructions

Place chilled coconut milk in a mixing bowl. Add honey or maple syrup and vanilla extract. Stir until the sweetener is completely dissolved.
Add chia seeds and mix well using a whisk or spoon.
Leave the chia pudding to rest for 15 minutes. Stir halfway through the resting time to prevent clumps.
While the chia pudding is resting, place the frozen pineapple in a blender or food processor.
Blend until you get a thick and smooth pineapple puree. Add a little honey or maple syrup if needed.
Divide the pineapple puree between two serving glasses or jars.
Spoon the coconut chia pudding over the pineapple layer.
Top with fresh pineapple pieces and coconut flakes.
Serve immediately or refrigerate until ready to enjoy.

Notes

This recipe makes two servings.

As a measure, I used a US cup measuring 240 ml.

Substitutions

Substitute honey with pure maple syrup, date syrup, or agave nectar.
Use fresh or drained canned pineapple instead of frozen pineapple.
Use mango or a combination of pineapple and mango.
Use pure maple syrup to make the recipe vegan.

Tips for storing

Keep the chia pudding sealed in an airtight container or jar in the refrigerator for up to three days.
Add fresh pineapple and coconut flakes immediately before serving.
If the pudding becomes too thick, add a splash of coconut milk and stir.

Nutrition