Pineapple Coconut Chia Pudding

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!

Course Dessert

Cuisine American

Keyword coconut chia pudding, piña colada chia pudding

Prep Time 10

Chill Time 4

Total Time 4 10

Servings

Calories 373kcal

Author Leanne

Ingredients

1 ½ cups unsweetened coconut milk carton not canned
⅓ cup chia seeds
⅓ cup unsweetened toasted coconut
2 tablespoons maple syrup
2 cups chopped fresh pineapple

Optional toppings:

1 can full fat coconut milk refrigerated for 24 hours
2 tablespoons toasted coconut

US Customary - Metric

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.
Nutritional information does not include the optional toppings.

Nutrition