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)
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
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.