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!
If you love chia pudding, you’ll also want to try this 3-ingredient oat milk chia pudding and this cherry chia pudding!
*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.
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
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.
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.
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.
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.
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.
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.
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.
More chia seed recipes
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
- Prep Time: 10 minutes
- Total Time: 4 hours
- Yield: 4
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 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
- In a small bowl, whisk together the coconut milk, chia seeds, coconut and maple syrup. Cover and refrigerate for 3-4 hours, or overnight.
- 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.
- Divide the pudding into four glasses or mason jars, and top with the pineapple and other desired toppings.
- Serve immediately or refrigerate and enjoy within 1-2 days.
Notes
- 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.
- 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.
- 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.
- 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.
This is so lovely, Leanne! How beautiful the layers and colours are – and what a delicious flavour combination!
Thanks Alex!
This is too pretty and flavors are perfect together! Take care.
Thanks Stacey! Happy weekend!
The combo of coconut and pinapple is just tje quintessence of tropical themed food, and you’ve perfectly nailed this pudding. Now, we’ve been having pretty miserable weather this week in Nova Scotia as well, so I feel like I certainly need some sunshine in my life:) Beautiful!
I love using chia in desserts. this pudding looks so good Leanne, Loving the tropical pineapple and coconut, perfect summer dessert 🙂
Thanks Ashika! The tropical vibe is my favourite part about this pudding dessert!
THIS! OMG this looks amazing! I am always searching for healthy fixes (especially things that are weight watchers friendly) and I LUV that tropical pineapple coconut combo – YUM! I switched from flax seed to chia when I was no longer able to use flax due to taking estrogen. Chia is one of the best, healthiest little seeds out there and I’m so happy to see it in so many delicious desserts.
Thanks Terri! I love the versatility of chia in recipes. I hope you get a chance to make this pudding! It’s definitely a healthier and filling dessert!
I’m with you on the chocolate and peanut butter, but I’ll never turn down a pina colada and this pudding reminds me of that!! I’ve yet to try chia pudding – now I have the perfect recipe to give it a whirl this summer!! XO
Thanks Katherine! I knew you would agree with me about PB and chocolate! You definitely need to try chia pudding when you get the chance. And maybe it’s something your boys would even eat!:)
Love these parfaits Leanne! Pineapple, coconut and chia make for an amazing combo! Can’t wait to try it.
Thanks Tanya! I like the coconut combo too! Let me know what you think if you make them!
Snow flurries? Whoooaa!? Those pudding layers look divine! I love how good and simple this recipe is! I know the hardest part will be waiting!
Yep, snow flurries! I just keep telling myself that summer will be here soon! I agree. The hardest part with this pudding is the waiting. I like to make it just before bed so I can enjoy it first thing in the morning!
I really wish I like chia but I just don’t! I love everything else going on here though
Thanks Patrick! Chia isn’t for everyone. The texture of chia pudding definitely threw me off at first!
Love these little parfaits Leanne! They’re screaming summer to me! Loud and clear!
Thanks Mary Ann! I was aiming for that. Maybe if I make something summery, summer will actually arrive!?
This looks like paradise in a cup! So tropical and I love the layers of flavors and textures….perfect served poolside 🙂
Thanks Kelly! I like the way you think! These would be perfect pool side! Now….if I just had a pool! 😉
Holy freaking moly, you had snow flurries recently? No wonder you’re craving the tropics, you need some sunshine in your life! Glad these incredible looking parfaits are coming to the rescue! I straight up adore coconut and pineapple so you best believe my next cheat day will be filled with coconut-y pineapple-y parfait-y goodness 🙂
Haha, yup, so flurries! Not unusual in Newfoundland but still not enjoyable! Hope you get a chance to try these Christina. Have a great week!
how tropical! making this as soon as i get my hands on a pineapple (:
Thanks Heather! I hope you like it! Keep me posted!
I love the tropical vibe you add in that parfait! I love everything made with chia and your parfait will be perfect for my breakfast. Thank you Leanne for the recipe!
Thanks Nathalie! I love the tropical vibe too! And I’m also a huge fan of chia. Glad you like the recipe!
I’m all over this one, Leanne! Chia seeds are a staple in our home too…I even add them to cereal 🙂 Love coconut anything and especially the tropical vibe you have goin’ on here! This would make a lovely breakfast or even mid afternoon snack. Big time YUMMMMM!
Thanks Dawn! I’m all about the pineapple coconut combo. And absolutely love coconut anything too! Hoping we get some real tropical vibes in Newfoundland soon!
This is right up my alley because I love pineapple, coconut and chia seeds! I love that this is a healthier indulgent treat that I can enjoy all summer long. These are so pretty Leanne!
Thanks so much Marcie! I definitely plan to enjoy this one all summer!
Love the sweetness of pineapple combined with the pudding! Seems like the perfect breakfast or snack. Great post, Leanne!
Thanks Haylie! The pineapple adds just the right amount of sweetness and pairs well with the coconut chia pudding! It’s my new go to summer snack (and dessert) for sure!
Love all things chia and this sunshiny dessert is perfect for those of us who are gluten-free!
Thanks Elaine! I was aiming for sunshiny with this dessert!