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Pineapple Coconut Chia Pudding

Mira
This Pineapple Coconut Chia Pudding is a creamy, healthy, and refreshing no-cook recipe made with coconut milk, chia seeds, and sweet pineapple. Perfect for breakfast, snacks, or light desserts, this tropical chia pudding is vegan, dairy-free, and ideal for meal prep.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
  

  • 2 cups coconut milk canned or carton
  • ½ cup chia seeds
  • 1 cup fresh pineapple finely chopped
  • 2 –3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: shredded coconut granola, fresh fruit

Instructions
 

  • In a mixing bowl, whisk together coconut milk, chia seeds, honey (or maple syrup), vanilla extract, and salt.
  • Stir well to evenly distribute chia seeds and prevent clumping.
  • Let mixture sit for 5 minutes, then stir again thoroughly.
  • Cover and refrigerate for at least 4 hours or overnight until thickened.
  • Stir pudding before serving.
  • Fold in chopped pineapple or layer it on top.
  • Add desired toppings like coconut flakes or granola.
  • Serve chilled.

Notes

  • Stir twice early on to prevent chia seed clumps.
  • Adjust thickness by adding more chia seeds or coconut milk.
  • Use ripe pineapple for natural sweetness.
  • Chill long enough for the pudding to fully set.