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Pineapple Coconut Chia Pudding (Vegan, GF)

Recipe by Shane Martin

  • 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.

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5 from 6 reviews

Ingredients

Units Scale
  • 1 cup unsweetened almond milk (sub full-fat or light coconut milk if desired)
  • 1/2 cup canned or fresh pineapple
  • 1/4 cup chia seeds
  • 2-3 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • Shredded coconut (optional for topping)
  • Fresh pineapple slice (optional for topping)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment

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: 1/3 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

Find it online: https://shaneandsimple.com/pineapple-coconut-chia-seed-pudding-recipe/