Go Back
- 1 cup coconut milk (canned or carton) - 1 cup fresh pineapple, diced - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (adjust for sweetness) - 1 teaspoon vanilla extract - A pinch of salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish (optional) Using fresh and wholesome ingredients makes this treat even better. Coconut milk gives a rich, creamy base. Fresh pineapple adds natural sweetness and tartness. Chia seeds are the magic ingredient. They swell up and create a pudding-like texture. Honey or maple syrup sweetens the mix. Vanilla extract adds a warm flavor. A pinch of salt rounds out all the tastes. This pudding is not just tasty; it’s good for you too. Each serving is about 200 calories. It has healthy fats from coconut milk. Pineapple provides vitamin C and antioxidants. Chia seeds give you fiber and protein, making this pudding filling. This treat fuels your body while satisfying your sweet tooth. Coconut and pineapple both offer health perks. Coconut helps keep your heart healthy. Pineapple supports digestion and boosts your immune system. Plus, chia seeds pack a punch with fiber, helping you feel full longer. This pudding is a simple way to enjoy a nutritious snack or dessert. For the full recipe, check out the details above and get ready to make this delightful dish! Start by blending the coconut milk and fresh pineapple. Use a blender or smoothie maker. Blend until you get a smooth and creamy texture. Next, sweeten your mix with honey or maple syrup. You can adjust the amount based on how sweet you like it. Finally, add in the vanilla extract and a pinch of salt. This adds depth to the flavor. Now, it’s time to add the chia seeds. Pour them into the blended mixture. Stir well to ensure even distribution. This is key to prevent clumping. If you skip this step, you might end up with some clumps of seeds. Stir until the seeds are well mixed in. Cover the bowl and place it in the fridge. I recommend refrigerating for at least four hours. For the best results, let it sit overnight. This allows the chia seeds to absorb the liquid. After it sets, give it a good stir. This helps break up any clumps that may have formed. Enjoy your delicious pineapple coconut chia pudding! For the full recipe, check out the details above. To avoid clumps in chia pudding, stir the chia seeds well. Mix them into the liquid right after blending. This helps them spread out evenly. Make sure to use a whisk or fork. After mixing, cover the bowl and place it in the fridge. Let it sit for at least four hours. For the best results, overnight is ideal. This helps the chia seeds soak up the liquid and grow. When you take it out, stir again to break up any clumps. For a creative presentation, serve your pudding in clear glass jars. This lets everyone see the pretty layers. You can add some diced pineapple on top for extra color. Garnish each serving with toasted coconut flakes. Fresh mint leaves also add a nice touch and flavor. These small details make your dish look gourmet and fun. To store leftovers, place the pudding in an airtight container. Keep it in the fridge to maintain freshness. It can last up to five days. However, the texture may change over time. Always check for any off smells or odd colors before eating. If it looks or smells strange, it’s best to toss it. {{image_2}} You can make this pudding even more fun by adding different fruits. Try mango or kiwi for a twist. These fruits add a fresh taste and vibrant colors. You can also use flavored coconut milk. Options like vanilla or chocolate can change the flavor profile. This keeps things exciting every time you make it! If you want to change the sweetness, you have options. You can use agave syrup, stevia, or even dates. Each sweetener brings a different taste. Adjust the amount based on your preference. Some may like it sweeter, while others prefer a milder flavor. It’s all about what works for you. This recipe is easy to modify for special diets. To make it vegan, just stick with maple syrup instead of honey. This keeps your dish plant-based. If you need it gluten-free, you are in luck. All the ingredients are already gluten-free. Enjoy this tasty treat without worry! Chia pudding lasts about 5 days in the fridge. Store it in a sealed container. Check for changes in smell or color. If it smells bad or has mold, throw it away. Yes, you can use frozen pineapple. Frozen pineapple is handy and can save time. It may be softer than fresh pineapple after thawing. When using frozen pineapple, blend it while still frozen. This helps create a smoother pudding. You may need to add a little more chia seeds to balance the extra water from thawed fruit. You can use other non-dairy milks like almond or soy. Each milk has a different taste. Almond milk is lighter, while soy milk is creamier. Make sure to choose unsweetened options. This keeps the flavors balanced in your pudding. This Pineapple Coconut Chia Pudding is simple and fun to make. You will need just a few ingredients. Here’s what you need: - 1 cup coconut milk (canned or carton) - 1 cup fresh pineapple, diced - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (adjust for sweetness) - 1 teaspoon vanilla extract - A pinch of salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish (optional) Start by blending coconut milk, pineapple, honey, vanilla, and salt. This step is quick and easy. Pour the mixture into a bowl. Next, mix in the chia seeds. Stir well to avoid clumps. Cover the bowl and refrigerate it. Let it chill for at least four hours or overnight for the best flavor. This pudding sets up beautifully. When ready, stir it to break any clumps. Serve it in clear jars to show off that creamy layer. Top with toasted coconut and mint for a fresh look. This tropical treat is not only tasty but also healthy. Try making this Pineapple Coconut Chia Pudding today for a delightful snack! You’ve learned how to make Pineapple Coconut Chia Pudding. The key ingredients blend well for a tasty treat. The chia seeds give it nutrition and help with texture. Remember to chill it properly for the best results. You can customize flavors and sweeteners to match your taste. This pudding is easy to make and perfect for any occasion. With the right storage, it stays fresh longer. Try this simple recipe that brightens your day! Enjoy your tropical pudding adventure!

Pineapple Coconut Chia Pudding

Indulge in the tropical delight of Pineapple Coconut Chia Pudding! This simple and healthy recipe combines creamy coconut milk, fresh pineapple, and nutrient-rich chia seeds for a delicious treat. Perfect for breakfast or dessert, it's easy to make and can set overnight for maximum flavor. Discover how to create this refreshing pudding topped with toasted coconut and mint. Click through to explore the full recipe and bring a taste of the tropics to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (canned or carton)

1 cup fresh pineapple, diced

1/4 cup chia seeds

2 tablespoons honey or maple syrup (adjust for sweetness)

1 teaspoon vanilla extract

A pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

In a blending jug or smoothie maker, combine the coconut milk, diced fresh pineapple, honey or maple syrup, vanilla extract, and salt. Blend until smooth and creamy.

    Pour the blended mixture into a mixing bowl.

      Stir in the chia seeds until well combined, ensuring there are no clumps.

        Cover the bowl and refrigerate for at least 4 hours or overnight for the best results. This allows the chia seeds to absorb the liquid and create a pudding-like texture.

          After the pudding has set, give it a good stir to break up any clumps of chia seeds that may have formed.

            Serve the pudding in individual bowls or glasses, topping each serving with toasted coconut flakes and fresh mint leaves if desired.

              Prep Time: 10 minutes | Total Time: 4 hours (plus overnight setting) | Servings: 4

                - Presentation Tips: Serve in clear glass jars to showcase the texture, and layer some diced pineapple on top for added visual appeal.