When I'm craving some sun and I really want to get back to a warm beach in the Caribbean, making something fruity and tropical for breakfast can really boost my mood. This pineapple coconut chia pudding does the trick.
In this tropically flavoured breakfast, you layer coconut milk and vanilla infused chia pudding with a fresh pineapple purée. It's delicious, and refined sugar free.
You may be wondering why my pineapple is pink. I managed to get my hands on a Pink Glow pineapple. These are special, pink pineapples grown in Costa Rica. They are juicier and sweeter than a regular pineapple, and a bit less tart. I really enjoyed this special treat. However, this recipe is delicious whether you use a pink or a yellow pineapple!
Reasons to eat this:
- It is really easy to make.
- It's delicious.
- It's nutritious!
Chia seeds are packed full of antioxidants, protein, fibre, and omega-3 fatty acids. Pineapples are rich in vitamin C and antioxidants.
How to make pineapple coconut chia pudding
First, you're going to whisk the coconut milk, chia seeds, agave syrup, and vanilla extract together. Cover and store in the fridge overnight, or for at least a couple of hours.
Layer the chia pudding with the pineapple purée in a small glass, and top with coconut flakes and a small wedge of pineapple. A tropical flower, though not necessary, is a definite bonus.
Time to enjoy your beautiful and nutritious chia pudding.
Looking to add even more coconut to your breakfasts?
I love tropically flavoured breakfasts. A delicious breakfast I enjoyed while visiting the Bahamas inspired me to make this amazing coconut french toast. It is infused with so much wonderful coconut flavour.Print
Turn your breakfast into a tropical retreat with delicious pineapple coconut chia pudding. This healthy breakfast is refined sugar-free and packed with nutrients.
1 cup (237 ml) unsweetened coconut milk (from a carton, not canned)
¼ cup (40 g) chia seeds
2 tsp agave syrup
1 tsp pure vanilla extract
2 cups (450 g) fresh pineapple, chopped
coconut flakes, for topping
Whisk coconut milk, chia seeds, agave syrup, and vanilla extract together in a bowl. Cover and refrigerate overnight, or for at least a couple of hours.
In small glasses, layer chia pudding, then pineapple purée, then more chia pudding. Top with coconut flakes and a small wedge of pineapple to garnish.
Total Time does not include time for chia seeds to soak.
This recipe makes 3-4 servings.
Keywords: pineapple coconut chia pudding, chia pudding