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!
- 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
- 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.
- 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