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Pineapple Coconut Chia Pudding

Pineapple Coconut Chia Pudding in a glass on a pink plate with other puddings in the background.

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!

Ingredients

Scale

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