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.

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.

Pineapple Coconut Chia Pudding

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

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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.

Keywords: coconut chia pudding, piña colada chia pudding