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Piña Colada Chia Pudding Recipe

4.4 from 83 reviews

A refreshing and tropical Piña Colada Chia Pudding combining creamy coconut milk and chia seeds with sweet pineapple puree and a hint of vanilla, perfect for a healthy breakfast or snack.

Ingredients

Scale

Chia Pudding

  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 teaspoon agave syrup
  • 1 teaspoon vanilla extract

Toppings

  • 3/4 cup chopped pineapple
  • 2 tablespoons unsweetened coconut flakes

Instructions

  1. Prepare Chia Mixture: In a medium sized bowl or container, whisk together the coconut milk, chia seeds, agave syrup, and vanilla extract until well combined. This mixture should be smooth and the chia seeds evenly distributed.
  2. Refrigerate Overnight: Cover the chia pudding mixture and place it in the refrigerator to set overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
  3. Puree Pineapple: Just before serving, place the chopped pineapple in a blender or food processor and blend until it reaches a smooth, smoothie-like consistency without large chunks.
  4. Assemble the Pudding: To serve, layer the chia pudding and pineapple puree evenly in serving glasses or bowls, alternating between the two to create visually appealing layers.
  5. Garnish: Finish by sprinkling unsweetened coconut flakes on top for added texture and coconut flavor.

Notes

  • Use full-fat coconut milk for a creamier pudding or light coconut milk for a lighter version.
  • Adjust sweetness by varying the amount of agave syrup or substituting with honey or maple syrup.
  • Chia pudding can be prepared up to 2 days in advance and kept refrigerated for convenience.
  • If fresh pineapple is unavailable, canned pineapple chunks (drained) can be used instead.
  • For a nut-free version, ensure the coconut flakes are processed in a nut-free facility.

Keywords: Piña Colada, Chia Pudding, Coconut, Pineapple, Vegan Breakfast, Healthy Snack, No-Bake Dessert