Pineapple Coconut Chia Pudding Recipe

Introduction

Pineapple Coconut Chia Pudding is a refreshing, tropical treat that’s both healthy and delicious. Creamy coconut milk blends perfectly with juicy pineapple and chia seeds for a satisfying breakfast or snack.

Ingredients

• 1 cup coconut milk (unsweetened)
• 4 tablespoons chia seeds
• 1 tablespoon honey or syrup
• 1 teaspoon vanilla extract
• 1 cup frozen pineapple
• Fresh pineapple and coconut flakes for decoration

Instructions

1. Step 1: In a large cup or bowl, mix chilled coconut milk with honey and vanilla extract until the honey is completely dissolved.
2. Step 2: Add chia seeds and stir well. Refrigerate the mixture for 15 minutes, stirring occasionally to prevent clumping.
3. Step 3: In a blender, blend the frozen pineapple until it becomes a thick fruit puree. Add honey to taste if desired.
4. Step 4: Prepare glass cups for serving. Spoon a layer of pineapple puree into each cup, then add a layer of chia pudding on top.
5. Step 5: Garnish with fresh pineapple pieces and coconut flakes. Serve immediately for the best texture.

Tips & Variations

• For a creamier pudding, use full-fat coconut milk and let the chia seeds soak overnight.
• Substitute pineapple with mango or berries for different flavor combinations.
• Add a squeeze of lime juice to the pineapple puree for extra brightness.

Storage

Store leftover chia pudding separate from the pineapple puree in airtight containers in the refrigerator for up to 3 days. When ready to eat, layer again and enjoy chilled. Avoid mixing too far ahead to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of frozen?

Yes, fresh pineapple works fine but you may want to add a few ice cubes to the blender to achieve a thicker puree.

Can I make this pudding vegan?

Absolutely! Use maple syrup or agave instead of honey to keep the recipe fully vegan.

Pineapple Coconut Chia Pudding Recipe

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★★★★★

4.4 from 109 reviews

This Pineapple Coconut Chia Pudding is a refreshing and nutritious no-cook dessert or breakfast option that combines creamy coconut milk, tropical pineapple puree, and nutrient-rich chia seeds. Sweetened naturally with honey and flavored with vanilla, it’s layered beautifully and garnished with fresh pineapple and coconut flakes for added texture and tropical flair.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Tropical
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chia Pudding

• 1 cup coconut milk (unsweetened)
• 4 tablespoons chia seeds
• 1 tablespoon honey or syrup
• 1 teaspoon vanilla extract

Pineapple Puree

• 1 cup frozen pineapple
• Honey (optional, to taste)

Garnish

• Fresh pineapple pieces
• Coconut flakes

Instructions

1. Mix coconut milk base: In a large cup or bowl, combine the chilled coconut milk with honey and vanilla extract. Stir until the honey is fully dissolved to ensure a smooth and sweetened base for the pudding.
2. Add chia seeds and refrigerate: Add the chia seeds into the coconut milk mixture and stir well to distribute them evenly. Place the mixture in the refrigerator for 15 minutes, stirring occasionally to prevent the chia seeds from clumping and ensuring they absorb the liquid evenly.
3. Prepare pineapple puree: While the pudding chills, place the frozen pineapple in a blender and blend until you obtain a thick, smooth fruit puree. Add honey to taste if you prefer a sweeter pineapple layer.
4. Assemble the pudding: Take serving glass cups and add a layer of the pineapple puree at the bottom. Follow with a layer of the chilled chia pudding on top, creating a visually appealing contrast between the two layers.
5. Garnish and serve: Top each serving with fresh pineapple pieces and coconut flakes for added texture and tropical flair. Serve immediately for optimal freshness and enjoyment.

Notes

• For a thicker pudding, let the chia seeds soak longer, up to 2 hours or overnight.
• Use unsweetened coconut milk to keep the recipe low in added sugars; adjust sweetness with honey as needed.
• This pudding can be prepared a day ahead and kept refrigerated for up to 24 hours.
• Use fresh pineapple if preferred; just lower the ice content and adjust sweetness accordingly.
• For a vegan option, substitute honey with maple syrup or agave nectar.

Keywords: chia pudding, pineapple dessert, coconut milk pudding, healthy breakfast, tropical pudding, no-bake dessert