Pina Colada Chia Pudding

Pina Colada Chia Puddings are an easy, healthy make-ahead breakfast or dessert that is perfect for lovers of tropical cocktails! Made with simple healthy ingredients including chia seeds, fresh pineapple, and coconut milk. Vegan and refined sugar-free!

Pretending I'm on vacation thanks to these piña colada chia puddings! Wanna join? Awesome! These little coconut-pineapple chia puddings are a brilliant way to enjoy tropical flavors at my home. Refreshing and rich in flavor, these cocktail-inspired Chia Pudding are loaded with only HEALTHY ingredients, refined sugar-free, gluten-free and delicious.

You can serve these tropical chia puddings as a healthy breakfast, a light snack, or as a refreshing summer dessert.

Picture a rich coconut milk chia pudding layered with sweet sweet pineapple puree! Hmmm!  The piña part of our coconut-pineapple chia pudding comes blended, not stirred. I left mine a bit chunky on purpose but you can blend it up completely smooth.

Now I know, there is no alcohol in there and therefore one quintessential element to every pina colada is missing. If you want to make this taste like a real cocktail, stir a drop of rum essence into the chia pudding mixture. Depending on which country you live in, those aromas are sometimes sold in the baking aisle but you can also order them online.

I just sweetened the chia pudding ever so lightly with maple syrup. Also, I did not add any sweetener to my pineapple puree as I had a really ripe pineapple. If your pineapple is lacking a bit, add some maple syrup or any other alternative sweetener of choice.

How to make Pina Colada Chia Pudding:

Time to get tropical - Let's do this!

1. Start by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.
2. Just before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).
3. To serve, stir coconut chia pudding and divide the chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.

For a strawberry colada, a melon colada, or a mango colada chia pudding, just swap out the fruit.

Tips:

• I would strongly recommend assembling the puddings with the pineapple puree right before serving.
• If making this ahead of time, store puree and  chia pudding separately. The water from the pineapple puree will otherwise leak into the chia pudding with time and form a watery layer on top of the pudding.
• For a summer frozen twist, freeze the pineapple and blend them frozen with half a cup of frozen banana slices for some added creaminess.

5 from 5 votes

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Pina Colada Chia Puddings

Pina Colada Chia Puddings are an easy, healthy make-ahead breakfast or dessert that is perfect for lovers of tropical cocktails! Made with simple healthy ingredients including chia seeds, fresh pineapple, and coconut milk. Vegan and refined sugar-free!

Course Breakfast, brunch

Cuisine American

Keyword coconut milk chia pudding, vegan chia pudding

Prep Time 5 minutes

Chilling 8 hours

Total Time 8 hours 5 minutes

Servings 3 or 2 big

Calories 305 kcal

Ingredients

• 1 cup coconut milk the kind in a can - full fat or light
• ¼ cup chia seeds
• 1 tablespoon maple syrup
• 1 pinch salt
• 1 teaspoon vanilla extract ideally transparent to keep the mixture white
• ½ teaspoon coconut extract
• 1 ½ cups pineapple chopped (see notes)
• 2 tablespoons unsweetened coconut flakes

Instructions

1. tart by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.

2. Just before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).

3. To serve, stir coconut chia pudding and divide the chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.

Recipe Notes

• Assemble with pineapple puree right before serving. If making this ahead of time, store puree and  chia pudding separately. The water from the pineapple puree will otherwise leak into the chia pudding with time and form a watery layer on top of the pudding.
• For a summer frozen twist, freeze the pineapple and blend them frozen with half a cup of frozen banana slices for some added creaminess.

Nutrition Facts

Pina Colada Chia Puddings

Amount Per Serving

Calories 305 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 17g106%

Trans Fat 1g

Sodium 28mg1%

Potassium 350mg10%

Carbohydrates 24g8%

Fiber 7g29%

Sugar 13g14%

Protein 5g10%

Vitamin A 56IU1%

Vitamin C 40mg48%

Calcium 122mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Pina Colada Chia Pudding Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More Chia Pudding Recipes:

• Strawberry Rhubarb Chia Pudding
• Vanilla Raspberry Chia Pudding
• Pumpkin Pie Chia Pudding