Bringing some sunshine to you today with this Pineapple Coconut Chia Pudding Parfait! It’s loaded with tropical vibes and clean eating goodness, and makes the ultimate dairy-free dessert!
Maybe it was the snow flurries we had this past weekend, but I’ve been totally craving tropical themed food lately! And what’s more tropical than pineapple and coconut together?
Just to be clear, chocolate and peanut butter will always be my favourite flavour combo, but pineapple and coconut is a close second. And when they come together in a healthy chia pudding, they are definitely hard to resist.
If you over-indulged this past weekend, but still need a little something sweet for a snack or dessert, chia pudding should definitely be on your list to make.
I add chia seeds to so many recipes! They’re a great source of fibre, protein and healthy fats, so adding a few to your meal helps keep you full for longer. For more info on chia seeds, you can check out this post. And if you’re interested in other chia recipes, I’ve included a few of my favourites at the end of this post. But for now, let’s focus on this Pineapple Coconut Chia Pudding Parfait!
This parfait includes a simple chia pudding base of chia seeds, coconut, coconut milk and honey, and then it’s topped with crushed pineapple, coconut cream, toasted coconut and dried fruit. Simple and delicious!
Tips for making Pineapple Coconut Chia Pudding Parfait
- I used white chia seeds so the pudding wouldn’t look so dark, but it’s totally fine to use black chia seeds.
- The coconut milk in the pudding is from a carton. I don’t recommend using canned coconut milk as it will make the pudding too thick.
- Save your canned coconut milk for the cream topping! Just refrigerate for 24 hours and scoop out the solidified milk. Whip together with some vanilla extract until smooth and creamy.
- The pineapple layer is made from fresh, chopped pineapple. All you need to do is pulse the chunks in the blender for a second to create crushed pineapple. You can also use frozen pineapple, just make sure to defrost before blending.
- The toasted coconut and dried fruit toppings are totally optional. I actually used a tropical dried fruit mixture that had sugar added. If you want to keep this pudding strictly clean eating, look for dried fruit without sugar added, or just stick with the unsweetened toasted coconut.
- Lastly, you can prep all the layers for this pudding the night before and quickly assemble the next day before serving.
That’s it! With minimal ingredients and prep work, you have yourself a clean eating, delicious dessert. Perfect for your Monday re-set or any summertime gathering.
And if you’re looking for other chia recipes, be sure to check out the following:
Pineapple Coconut Chia Pudding Parfait
Bring on the sunshine and tropical vibes with this quick and easy Pineapple Coconut Chia Pudding Parfait! It’s the ultimate dairy-free dessert!
- Prep Time: 10 minutes
- Total Time: 4 hours (includes time for pudding to thicken)
- Yield: 2
- Category: Dessert
- 1 cup unsweetened coconut milk (carton not canned)
- 1/3 cup chia seeds
- 1/3 cup coconut, shredded and unsweetened
- 2 tbsp honey
- 2 cups chopped pineapple, fresh
- 1 – 400 ml can coconut milk, full-fat, refrigerated for 24 hours
- 1 tsp vanilla extract
- Optional toppings:
- unsweetened toasted coconut
- dried tropical fruit
- In a small bowl, whisk together the 1 cup of coconut milk, chia seeds, coconut and honey. Cover and refrigerate for 3-4 hours, or overnight.
- Add the chopped pineapple to the blender and pulse until the pineapple is crushed. This usually takes just 1-2 pulses. If you blend too much, the pineapple will be too watery.
- To prepare the coconut cream, open the can of refrigerated coconut milk and scoop out the solidified milk. Add to a bowl with the vanilla extract. Beat on high with an electric mixer for 3-5 minutes, or until the coconut cream is smooth.
- To assemble the parfaits, divide the pudding into two glasses or mason jars, and top with the pineapple, coconut cream and other desired toppings.
- Eat immediately or refrigerate for later. The puddings are best if consumed within 2-3 days.
- 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. Save your canned coconut milk for the coconut cream topping.
- While this recipe calls for fresh pineapple, you can use frozen. Just make sure it’s defrosted before blending.
- The toasted coconut and dried fruit toppings are optional. The fruit mixture I used had sugar added. If you’re looking to keep it completely clean, just top the parfait with coconut, or look for a dried fruit mixture with no sugar added.
- If you’re prepping these ahead of time, I recommend waiting to add the coconut and fruit toppings until just before serving.