Piña Colada Chia Pudding layers chia pudding with frozen pineapple puree topped off with toasted coconut for a tropical start to your day!
I’m sure by now pretty much everyone has hopped on the chia seed bandwagon…I mean, they’re sold at Trader Joe’s (no hate, that’s totally where I buy mine) so it’s pretty safe to assume that chia seeds are fairly mainstream, or at least riding the trendy superfood wave pretty steadily.
Ok, so everyone’s heard of them by now, but what do we all do with them? Sprinkle them over salads? Add them to fruit smoothies? Mix them into muffins?
Let me tell you what you do if you’re anything like me.
You make chia pudding for breakfast.
Chia pudding is one of my serious jams right now. Let me just tell you the many reasons why it rocks my world:
- You get to eat pudding for breakfast. So there’s that.
- Chia pudding is full of fiber, making it super satisfying. Usually when I have this chia pudding in the morning I feel full until well into the afternoon!
- This recipe is completely plant-based, but feels rich and indulgent. It makes a great healthy dessert option too!
And probably one of my very favorite things about chia pudding is how it’s a blank slate and you can doctor it up any which way you’d like. Check out my recipes for Raspberry Matcha Chia Pudding and Cacao Horchata Chia Pudding for more inspiration!
At the moment I’m loving this piña colada chia pudding parfait concoction that’s reminiscent of everyone’s favorite tropical cocktail.
How to make this Piña Colada Chia Pudding
The pudding is made with chia seeds, mixed with coconut milk to give it a thick, creamy consistency. Agave and vanilla extract give it a subtle touch of sweetness. The pudding is chilled overnight and then layered with freshly blended pineapple and topped with shredded coconut for the tastiest tropical treat.
This post was first published on Aug. 31, 2015 and updated on Aug. 21, 2109.
Piña Colada Chia Pudding
Piña Colada Chia Pudding layers Greek yogurt chia pudding with frozen pineapple puree topped off with toasted coconut for a tropical start to your day!
- 1 cup coconut milk
- 1/4 cup chia seeds
- 1 teaspoon agave syrup
- 1 teaspoon vanilla extract
- 3/4 cup chopped pineapple
- 2 tablespoons unsweetened coconut flakes
Whisk together coconut milk, chia seeds, agave syrup and vanilla extract in a medium sized bowl or container until combined. Cover and refrigerate overnight.
Just before serving, blend frozen pineapple in a food processor or blender and puree until a smoothie-like consistency is reached.
- To serve, divide chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.
Products I recommend for this recipe: