Pineapple Coconut Chia Pudding is a delicious, nutrient-rich treat filled with the tropical flavors of a piña colada. Packed with fiber, protein, and healthy fats, this simple recipe is the perfect healthy dessert. It’s vegan, gluten-free, and naturally sweetened.
I love tropical fruits, so when I walked by a pineapple in the grocery store the other day, I instantly went into vacation mode.
Sadly, life has been hectic and expensive lately, so I decided to do the next best thing: create a recipe 😁. This pineapple coconut chia pudding does not disappoint!
Inspired by my chocolate chia seed pudding recipe and other chia recipes like my strawberry chia jam, I wanted to create something beachy and light. Layers of creamy chia pudding between delicious pineapple puree and topped with shredded coconut just seemed to say all is right in the world.
The best part about this recipe is its versatility. It’s not only a great dessert but one of my favorite healthy breakfast recipes.
If you’re not a fan of coconut or pineapple, you can substitute your favorite fresh fruit.
Ingredients and substitutions
This Pineapple Coconut Chia Pudding uses simple ingredients like fresh pineapple and almond milk, chosen for their natural sweetness and tropical flavors. It also uses nutrient-rich chia seeds because of their tremendous health benefits.
- Unsweetened Almond Milk: Using almond milk keeps this recipe low fat but you can use full fat coconut milk or coconut cream.
- Fresh Pineapple: If using canned pineapple, be sure it is packed in pineapple juice and not syrup. If not using canned pineapple, be sure to use a ripe pineapple.
- Chia seeds: White or black chia seeds will both work.
- Pure maple syrup: Any natural sweetener may be used. Agave syrup, honey (not vegan), or date paste are good options.
- Vanilla extract
- Pinch of salt
- Optional: Coconut flakes and chopped pineapple as a topping.
NOTE: This is an excellent healthy breakfast recipe if you like to meal prep, especially make-ahead breakfasts.
How to make pineapple coconut chia pudding
This Pineapple Coconut Chia Seed Pudding recipe is incredibly easy to make. It requires just a few simple steps and minimal prep time.
- Blend the Almond Milk and Pineapple: In a blender, combine the almond milk and diced pineapple. Blend until smooth. If you like a chunkier texture, you can leave some small pineapple pieces unblended.
- Mix the Chia Seeds: Pour the pineapple mixture into a small mixing bowl. Add the chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
- Let It Set: Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and form a creamy texture.
- Stir and Serve: Before serving, give the pudding a good stir to make sure the chia seeds are evenly distributed. If the pudding is too thick, you can add a little more coconut milk to reach your desired consistency.
- Garnish and Enjoy: Serve the pudding in small bowls or glasses, topped with coconut whipped cream, shredded coconut, and fresh pineapple slices if desired. You can also add other toppings like nuts, granola, or fresh fruit.
NOTE: The best part about homemade chia puddings is their simplicity. If you’re not a fan of pineapple and coconut, feel free to try your own combinations.
Top Tips
Follow these tips to make the best pineapple chia pudding!
- Let the chia pudding sit for at least 4 hours, but overnight is best.
- To avoid clumping, thoroughly whisk the pudding ingredients, and give it a stir a few hours into the setting process to catch any seeds that might stick to the sides of the dish.
- If you prefer a super creamy texture, substitute the almond milk for coconut milk or homemade cashew milk.
- If the pudding becomes too thick after the chia seeds have absorbed the liquid, simply add a bit more coconut milk.
FAQs
It’s highly unlikely you will have any leftovers. But this pudding will stay good for 3-4 days in the refrigerator. Be sure and keep it in an airtight storage container.
Yes! Chia seeds are an excellent source of fiber, which can improve heart health, reduce cholesterol levels, and promote gut health.
Did You Like This Recipe?
Leave a comment below with a star rating, check out my Facebook page, my Instagram page, or Pinterest for saving recipes.
The recipes are free but donations and tips are more than welcome and help to keep this site running.
CLICK here to donate and show your support!
Pineapple Coconut Chia Pudding (Vegan, GF)
- Total Time4 hours 5 minutes
- Yield2–3 servings 1x
- DietVegan
Pineapple Coconut Chia Pudding is a delicious, nutrient-rich treat filled with the tropical flavors of a piña colada. Packed with fiber, protein, and healthy fats, this simple recipe is the perfect healthy dessert. It's vegan, gluten-free, and naturally sweetened.
Ingredients
- 1 cup unsweetened almond milk (sub full-fat or light coconut milk if desired)
- ½ cup canned or fresh pineapple
- ¼ cup chia seeds
- 2–3 tablespoons maple syrup
- ½ teaspoon vanilla
- Pinch of salt
- Shredded coconut (optional for topping)
- Fresh pineapple slice (optional for topping)
Instructions
- Blend the Almond Milk and Pineapple: In a blender, combine the almond and diced pineapple. Blend until smooth. If you like a chunkier texture, you can leave some small pineapple pieces unblended.
- Mix the Chia Seeds: Pour the pineapple mixture into a small mixing bowl. Add the chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
- Let It Set: Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and form a creamy texture.
- Stir and Serve: Before serving, give the pudding a good stir to make sure the chia seeds are evenly distributed. If the pudding is too thick, you can add a little more milk to reach your desired consistency.
- Garnish and Enjoy: Serve the pudding in small bowls or glasses, topped with coconut whipped cream, shredded coconut, and fresh pineapple slices if desired. You can also add other toppings like nuts, granola, or fresh fruit.
Notes
Let the chia pudding sit for at least 4 hours, but overnight is best.
To avoid clumping, thoroughly whisk the pudding ingredients, and give it a stir a few hours into the setting process to catch any seeds that might stick to the sides of the dish.
If you prefer a super creamy texture, substitute the almond milk for coconut milk or homemade cashew milk.
If the pudding becomes too thick after the chia seeds have absorbed the liquid, simply add a bit more coconut milk.
Nutrition
- Serving Size: ⅓ cup
- Calories: 148
- Sugar: 10.9 g
- Sodium: 66.7 mg
- Fat: 6.3 g
- Carbohydrates: 20.4 g
- Fiber: 6.3 g
- Protein: 3.5 g
- Cholesterol: 0 mg
- Prep Time: 5 minutes
- Setup Time: 4 hours
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Take my word for it double the batch!
This is a really good breakfast! I made it last night and we were really happy to have it this morning. I toasted the coconut garnish, which gave it a nice flavor and texture.
I also made it with frozen mango, both were yummy
Love this!! Will be making many, many more times. Thank you
Hi.
Would frozen Pineapple work?
It would need to be thawed first.
Pineapple Coconut Chia Pudding is a delicious, nutrient-rich treat filled with the tropical flavors of a piña colada. Packed with fiber, protein, and healthy fats, this simple recipe is the perfect healthy dessert. It’s vegan, gluten-free, and naturally sweetened.
YUM! Shocking, even my Mother-in-law loved it!