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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.

Ingredients

Scale

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

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