Name: Piña Colada Chia Pudding Recipe
Prep time: 10 min
Total time: 8 h 10 min
Cuisine: Tropical
Ingredients: 1 cup coconut milk; 1/4 cup chia seeds; 1 teaspoon agave syrup; 1 teaspoon vanilla extract; 3/4 cup chopped pineapple; 2 tablespoons unsweetened coconut flakes

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Introduction

Enjoy a tropical twist on a healthy breakfast or snack with this Piña Colada Chia Pudding. Creamy coconut milk, fresh pineapple, and chia seeds come together to create a refreshing and satisfying treat.

A clear glass jar contains a three-layered dessert with the bottom layer being creamy white chia pudding speckled with tiny chia seeds, the middle layer a smooth bright yellow mango puree, and the top layer repeating the white chia pudding. The dessert is garnished on top with white coconut flakes and a small fresh green mint sprig. The jar is placed on a textured beige and grey woven cloth on a white marbled surface, with a dark wooden spoon with a pale handle lying beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup coconut milk
1/4 cup chia seeds
1 teaspoon agave syrup
1 teaspoon vanilla extract
3/4 cup chopped pineapple
2 tablespoons unsweetened coconut flakes

Instructions

Step 1: In a medium-sized bowl or container, whisk together the coconut milk, chia seeds, agave syrup, and vanilla extract until well combined.
Step 2: Cover the mixture and refrigerate overnight, allowing the chia seeds to absorb the liquid and thicken into pudding.
Step 3: Just before serving, place the chopped pineapple in a food processor or blender and puree until it reaches a smooth, smoothie-like consistency.
Step 4: To serve, layer the chia pudding and pineapple puree alternately in glasses or bowls.
Step 5: Top each serving with unsweetened coconut flakes for added texture and flavor.

Tips & Variations

For a thicker pudding, use full-fat coconut milk and make sure to refrigerate for at least 6 hours or overnight.
Substitute agave syrup with honey or maple syrup for a different sweetness profile.
Add a squeeze of lime juice to the pineapple puree for a bright citrus twist.
Top with fresh mint leaves or a sprinkle of chopped nuts for extra freshness and crunch.

Storage

Store the prepared chia pudding in an airtight container in the refrigerator for up to 3 days. Keep the pineapple puree separate and add just before serving to maintain freshness and texture. Reheat is not recommended; serve chilled.

How to Serve

The image shows a small clear glass jar with three layers: the top and bottom layers are white chia pudding with tiny seeds, soft and creamy in texture, and the middle layer is a bright yellow smooth pineapple puree. The jar is topped with a small green mint leaf for decoration. The jar sits on a textured cream cloth on a white marbled surface, with a small wooden spoon placed in front. In the background, there is a whole fresh pineapple with green leaves and another similar jar slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

You can substitute regular milk, but coconut milk adds signature creaminess and a tropical flavor essential to the piña colada taste.

How do I know when the chia pudding is ready?

The pudding is ready when the chia seeds have absorbed the liquid and the mixture feels thick and creamy, similar to tapioca pudding. This usually takes at least 6 hours or overnight refrigeration.