Pineapple Coconut Chia Pudding

Pineapple Coconut Chia Pudding is an easy, healthy dessert made with just five ingredients including chia seeds, fresh pineapple and toasted coconut. It’s also vegan and refined sugar-free!

This post was originally published in May 2018. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to make the recipe vegan. (An original photo is included at the end of this post so be sure to check out the before and after).

I’m bringing some sunshine to you today with this pineapple coconut chia pudding. It tastes more like a piña colada than a healthy dessert, and it’s loaded with all the tropical vibes. It makes a delicious after dinner treat, but this healthy chia pudding works for breakfast too. 

It’s made with chia seeds, toasted coconut, coconut milk and maple syrup, and then topped with puréed fresh pineapple. If you want to go the extra step for dessert, you can whip up some coconut cream and add it to the top. But that’s totally optional.

Ingredients to make pineapple coconut chia pudding

Pineapple: Fresh, ripe pineapple works best in this recipe. When you cut into the pineapple, it should be sweet and juicy with a vibrant yellow colour. In a pinch, you can use frozen pineapple. Just let it defrost first so it purées easily in the blender.

Coconut milk: This is coconut milk from a carton, not the canned variety. I don’t recommend using canned coconut milk as it will make the pudding too thick. (Save your canned coconut to whip up that optional creamy topping).

Chia seeds: I used black chia seeds in this recipe, but you can also use white. If you’re not a fan of the texture of chia seeds, try grinding them up before mixing them with the milk.

Coconut: You’ll want to use unsweetened coconut here to keep this recipe refined sugar-free. I used medium desiccated, but flaked or shredded work too. I also toasted mine for extra flavour and texture, but you can go with un-toasted and the pudding will still have plenty of texture.

Maple syrup: To add some natural sweetness to the pudding, the recipe calls for 2 tablespoons of maple syrup. You can also use agave syrup or honey (for a non-vegan version).

How to make coconut chia pudding with fresh pineapple

• In a small bowl, whisk together the coconut milk, chia seeds, coconut and maple syrup. Cover and refrigerate for 3-4 hours or overnight.

• Once the pudding is ready, add some chopped pineapple to a blender and pulse until the pineapple is puréed. (This should only take a few pulses).

• To assemble, divide the pudding into four glasses or mason jars, and top with the pineapple purée. 

Frequently asked questions

How long does chia pudding take to set? While the chia seeds start to plump after 20 minutes or so, chia pudding doesn’t reach full thickness for about 3-4 hours. For best results, I recommend letting it set overnight.

Why is my chia pudding runny? This might be because you haven’t let it set long enough, or you may have used too much liquid. If your chia pudding is too runny, you can always add more chia seeds to thicken it up.

How long will chia pudding last in the fridge? If you don’t add the pineapple, this pudding will last for about 5 days if stored in an airtight container or glass jar in the refrigerator. With the pineapple purée added, the pudding should be enjoyed within a day or two.

Can you prep it in advance? Yes. You can prepare the pudding and purée the pineapple a day in advance and assemble when ready to enjoy. You can also assemble in individual glasses or jars, and enjoy within 1-2 days.

Is chia pudding good for you? Chia seeds are a good source of fibre, protein and healthy fats, so making pudding with them is a great way to enjoy these nutritional benefits. Of course, everything should be enjoyed in moderation, so I wouldn’t go overboard eating chia pudding. Due to the high fibre content, some people experience digestive issues when they eat too much chia. 

Can chia pudding be made with regular milk? Of course. If you don’t need this pudding to be vegan, you can use cow’s milk in the same quantity as the coconut milk.

Additional recipe tips and substitutions

• You only need to pulse the chopped pineapple a few times in the blender to get a purée. If you blend it too much, the pineapple will be watery.

• If the pudding is too thick for you once the chia seeds are plumped, just stir in some extra coconut milk.

• To prevent the chia seeds from clumping together in the pudding, make sure you whisk the pudding ingredients together well, and give it a stir after it has been setting for a few hours. This will also help get some rogue seeds that stick to the side of the dish.

• If you don’t have or like coconut milk, feel free to use unsweetened almond or cashew milk.

• To toast your own coconut, just spread some coconut out on a baking sheet, and bake it on 350F for 5-6 minutes. It will brown quickly so keep an eye on it. At the halfway point, stir it around to help it brown evenly.

• If you want to add the coconut whipped topping, just open a can of refrigerated coconut milk and scoop out the solidified milk (discarding the liquid). Add to a bowl and beat on high with an electric mixer until creamy. 

Other chia seed recipes you might enjoy

• Chocolate Peanut Butter Chia Pudding

• Blueberry Pomegranate Chia Jam

• Cherry Chamomile Chia Pudding

If you make this piña colada chia pudding, I would love to hear what you think in the comments below!

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Pineapple Coconut Chia Pudding

★★★★★

5 from 12 reviews

Pineapple Coconut Chia Pudding is an easy, healthy dessert made with just five ingredients including chia seeds, fresh pineapple and toasted coconut. It’s also vegan and refined sugar-free!

• Author: Leanne
• Prep Time: 10 minutes
• Total Time: 4 hours
• Yield: 4 1x
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 cups unsweetened coconut milk (carton not canned)
• 1/3 cup chia seeds
• 1/3 cup unsweetened toasted coconut
• 2 tablespoons maple syrup
• 2 cups chopped fresh pineapple
• Optional toppings:
  • 1 can (400ml) coconut milk, full-fat, refrigerated for 24 hours
  • toasted coconut

Instructions

1. In a small bowl, whisk together the coconut milk, chia seeds, coconut and maple syrup. Cover and refrigerate for 3-4 hours, or overnight.
2. When the pudding is ready, add the chopped pineapple to a blender and pulse until the pineapple is puréed. This usually just takes a few pulses. If you blend it too much, the pineapple will be watery.
3. Divide the pudding into four glasses or mason jars, and top with the pineapple and other desired toppings.
4. Serve immediately or refrigerate and enjoy within 1-2 days.

Notes

1. For the chia pudding, be sure to use the coconut milk that comes in a carton. Canned coconut milk will make the chia pudding too thick.
2. Fresh, ripe pineapple works best in this recipe. In a pinch, you can use frozen pineapple. Just let it defrost first so it purées easily in the blender.
3. To toast your own coconut, just spread some coconut out on a baking sheet, and bake it on 350F for 5-6 minutes. It will brown quickly so keep an eye on it. At the halfway point, stir it around to help it brown evenly.
4. If you want to add the coconut whipped topping, just open a can of refrigerated coconut milk and scoop out the solidified milk (discarding the liquid). Add to a bowl and beat on high with an electric mixer until creamy.
5. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: coconut chia pudding, piña colada chia pudding