Pineapple Coconut Chia Pudding

Pineapple coconut chia pudding is deliciously tropical, healthy, and refined sugar-free. The chia pudding is infused with coconut and vanilla and topped with puréed fresh pineapple. So easy and refreshing - enjoy this wonderful treat for breakfast, dessert, or a snack in-between.

this recipe

This chia pudding is rich in fruity flavours reminiscent of a piña colada, making it perfect for the summertime. However, you could enjoy it anytime you want to add some sunshine to your day. And it's great for making ahead, too.

I love tropical flavours. I was inspired to make this amazing coconut french toast after a wonderful brunch I enjoyed in the Bahamas. It has so much wonderful coconut flavour!

Jump to:

• Reasons you will love this chia pudding:
• Ingredients
• Substitutions
• Variations
• Instructions
• Equipment
• Storage
• Tips for Success
• FAQ
• 📖 Recipe

Reasons you will love this chia pudding:

1. It is really easy to make and super customizable.
2. SO delicious.
3. Natural, refined sugar-free, dairy-free, gluten-free, and vegan.
4. It's nutritious! Pineapples are rich in vitamin C and antioxidants. Chia seeds are packed full of antioxidants, protein, fibre, and omega-3 fatty acids.
5. Perfect for meal prep or making ahead.
6. You can enjoy as a healthy breakfast, a snack, or a refreshing dessert.

Ingredients

• Unsweetened coconut milk - From a carton, not a can. The canned version is too thick.
• Chia seeds - These amazing little seeds are packed full of nutritional benefits. They can absorb up to 10 times their weight in liquid, and when soaked in the coconut milk they will achieve a tapioca-like texture. You can use either black or white varieties of chia seeds in this pudding.
• Agave syrup - For refined sugar-free sweetness.
• Pure vanilla extract
• Fresh pineapple - Use ripe, fresh pineapple. I used a Pink Glow pineapple. They are juicier and sweeter than a regular pineapple, and a bit less tart. However, this recipe is delicious whether you use a pink or a yellow pineapple!
• Coconut flakes - These add a contrasting texture to your chia pudding. Make sure to get unsweetened coconut flakes if you want to keep this recipe refined sugar-free. You can toast them if you'd like to.

See the recipe card below for quantities.

chia seeds

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pure vanilla extract

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Substitutions

• Unsweetened coconut milk - Substitute with unsweetened almond milk.
• Agave syrup - You can substitute agave syrup with another sweetener of your choice, such as:
  • Honey (not vegan)
  • Maple syrup (will affect the flavour)
• Fresh pineapple - Although fresh is best, you could use frozen pineapple in a pinch. Thaw it first or blend it as is for a frozen summer treat.

Variations

This recipe is super customizable and the pineapple can be swapped out with the topping of your choice. Here are some great options:

• Other fruits: Mango, kiwi, papaya, sliced peaches or bananas.
• Fresh berries: Cherries, strawberries, raspberries, blueberries, blackberries, golden berries.
• Berry compotes: This delicious fresh blueberry compote tastes delicious on top of this coconut chia pudding.
• Nuts or seeds: A great way to add even more nutrition.
• Coconut whipped cream

Instructions

In a medium mixing bowl, whisk the coconut milk, chia seeds, agave syrup, and vanilla together. Cover and store in the refrigerator overnight, or for at least 2 hours.

When chia pudding is ready, cut the fresh pineapple into chunks, then purée it in a blender or food processor.

Layer the chia pudding with the pineapple purée in a small glass. Sprinkle the top with coconut flakes and garnish the glass with small wedge of pineapple.

Equipment

To make this recipe you will need the following:

• Whisk
• Medium mixing bowl
• Blender or food processor
• Small serving glasses

mixing bowls

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blender

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Storage

This recipe is great for making ahead / meal prep. Store the pineapple purée and the chia pudding separately in airtight containers in the refrigerator for up to 5 days.

If you use any topping aside from fresh pineapple it may affect the keep time. For example, fresh berries spoil quite quickly so use them within 2-3 days.

Note: The chia pudding may thicken the longer it sits. If you find it too thick, stir in a splash of coconut milk.

You can also freeze the chia puddings in freezer safe containers for up to 3 months. Thaw in the refrigerator overnight and top with fresh fruit.

Tips for Success

• Assemble this pineapple coconut chia pudding right before serving.
• A fully ripe pineapple is sweet enough on its own. If you find that your pineapple is somewhat lacking in the sweetness department, add a touch of sweetener to the purée to adjust it to how you like it.
• Don't over blend the pineapple or it will become watery. Just pulse it until you have a thick purée.
• Whisk the chia pudding very well when making it to prevent the seeds from clumping together.
• If you find the chia pudding too thick after sitting, stir in a splash of coconut milk.

FAQ

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📖 Recipe