Pineapple Coconut Chia Pudding

Why You’ll Love This Recipe

If you love tropical flavors, this chia pudding will be your new favorite. It’s creamy, fruity, and just the right amount of sweet. The chia seeds create a thick, pudding-like consistency that’s both nourishing and filling. It’s incredibly easy to prepare, takes just minutes to mix together, and stores well in the fridge for days—making it perfect for meal prep or grab-and-go mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chia seeds
coconut milk (full-fat or light, canned or carton)
crushed pineapple (fresh, canned, or frozen and thawed)
maple syrup or honey (optional)
vanilla extract (optional)
shredded coconut (optional topping)
pineapple chunks (optional topping)

Directions

1. In a mixing bowl or jar, combine chia seeds, coconut milk, crushed pineapple, sweetener (if using), and vanilla extract.
2. Stir thoroughly to ensure the chia seeds are evenly distributed and not clumping.
3. Let the mixture sit for 5-10 minutes, then stir again to break up any clumps.
4. Cover and refrigerate for at least 2 hours or overnight, allowing the pudding to thicken.
5. When ready to serve, stir well and top with pineapple chunks and shredded coconut if desired.

Servings and timing

This recipe makes 2 to 3 servings.
Prep time: 5 minutes
Chill time: 2 hours or overnight
Total time: 2 hours 5 minutes to overnight

Variations

• Blended version: Blend the mixture before chilling for a smooth, mousse-like texture.
• Creamier pudding: Use full-fat canned coconut milk for an ultra-rich texture.
• Layered parfait: Layer the pudding with extra pineapple, coconut yogurt, or granola for a more indulgent treat.
• Add lime: Stir in a bit of lime zest or juice for a tropical citrusy twist.
• Toasted coconut: Toast the shredded coconut before topping for added crunch and flavor.

Storage/Reheating

Store the pudding in an airtight container in the refrigerator for up to 5 days.
No reheating is necessary. Stir before serving, especially if the mixture has thickened further during chilling.
Freezing is not recommended as it may alter the texture.

FAQs

What type of coconut milk works best?

Full-fat canned coconut milk provides the creamiest texture, but you can also use light coconut milk or carton varieties for a lighter option.

Can I use fresh pineapple?

Yes, finely chop or blend fresh pineapple before mixing it in. Make sure to use ripe pineapple for the best flavor.

How long does chia pudding need to chill?

At least 2 hours, but overnight chilling gives the best consistency.

Can I make this without sweetener?

Yes, if the pineapple is sweet enough, you can skip the sweetener entirely.

Is this recipe vegan?

Yes, when made with plant-based milk and maple syrup or agave as the sweetener.

Can I blend the pineapple into the coconut milk?

Absolutely. Blending gives you a smooth, tropical-flavored base that infuses the pudding.

Can I add protein powder?

Yes, a scoop of vanilla or unflavored protein powder can be mixed in for an added protein boost.

Can I use another milk besides coconut?

Yes, almond, oat, or cashew milk also work, but the flavor will be less tropical.

Can I make a big batch for meal prep?

Definitely. Multiply the ingredients as needed and store in individual jars or containers.

Can kids eat this?

Yes, it’s a kid-friendly, nutritious treat that can be sweetened naturally and topped with fun fruit.

Conclusion

Pineapple Coconut Chia Pudding is a tropical, creamy, and wholesome recipe that’s as easy to make as it is delicious. With minimal ingredients and maximum flavor, this pudding is perfect for busy mornings, healthy snacks, or a light dessert that transports you straight to a sunny island. Customize it your way and enjoy a taste of the tropics any time of year.

Pineapple Coconut Chia Pudding

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Pineapple Coconut Chia Pudding is a tropical, creamy, and refreshing dish made with coconut milk, crushed pineapple, and chia seeds. It’s perfect for a healthy breakfast, snack, or light dessert, and is naturally vegan and dairy-free.

• Author: Laura
• Prep Time: 5 minutes
• Total Time: 2 hours 5 minutes to overnight
• Yield: 2 to 3 servings
• Category: Breakfast, Snack, Dessert
• Method: No-Cook
• Cuisine: Tropical
• Diet: Vegan

Ingredients

• 3 tablespoons chia seeds
• 1 cup coconut milk (full-fat or light, canned or carton)
• 1/2 cup crushed pineapple (fresh, canned, or thawed frozen)
• 1 tablespoon maple syrup or honey (optional)
• 1/2 teaspoon vanilla extract (optional)
• Optional toppings: pineapple chunks, shredded coconut, toasted coconut

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Instructions

1. In a mixing bowl or jar, combine chia seeds, coconut milk, crushed pineapple, sweetener (if using), and vanilla extract.
2. Stir thoroughly to ensure even distribution and avoid clumping.
3. Let the mixture sit for 5–10 minutes, then stir again to break up any clumps.
4. Cover and refrigerate for at least 2 hours or overnight until thickened.
5. Before serving, stir well and top with pineapple chunks and shredded or toasted coconut if desired.

Notes

• Use full-fat canned coconut milk for a richer texture.
• Blend the mixture for a smooth, mousse-like consistency.
• Layer with coconut yogurt or granola for a parfait-style treat.
• Add lime zest or juice for a citrusy twist.
• Not recommended for freezing due to texture changes.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 7g
• Sodium: 35mg
• Fat: 11g
• Saturated Fat: 9g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg