This tropical little Pina Colada Chia Pudding is so fun and delicious; it’s sure to brighten your mornings! It’s super easy to put together, dairy-free and gluten-free, perfect for meal prep, and will make you feel amazing! Its deliciousness is only beaten by its health benefits, and it’s especially great for gut health, with 12 g of fiber per jar and 5 unique plants (the more plant diversity, the better for gut health). The addition of pineapple not only tastes delicious but also delivers bromelain, a digestive enzyme that helps break down protein and improve digestion.
Why This Recipe Works
- Nutrient-rich: Loaded with omega-3s and fiber from chia seeds.
- Easy to make: Simply blend, mix, and refrigerate.
- Versatile: Great for breakfast or as a nourishing snack.
- Delicious: The perfect combination of pineapple and coconut.
- Customizable: Easily adaptable with different toppings.
Ingredient Notes
- Chia seeds: A super source of omega-3 fatty acids, fiber, and protein, making them a powerhouse ingredient in this pudding.
- Unsweetened coconut milk: Offers a creamy texture and tropical flavor without added sugar. Use the drinking variety instead of cans of coconut milk to reduce saturated fat.
- Pineapple: Adds natural sweetness and a boost of vitamin C. Pineapple contains the digestive enzyme bromelain, which helps with protein breakdown and digestion. Frozen or fresh pineapple works perfectly.
- Silken tofu: Provides a smooth, creamy texture and is a great source of plant-based protein.
- Maple syrup: A natural sweetener to enhance the pudding’s flavor.
Step-By-Step Instructions
Blend 2 cups of pineapple, silken tofu, coconut milk, and maple syrup until smooth. Divide the chia seeds into 4 jars. Pour the blended mixture over the seeds, stirring well. Chill in the refrigerator for at least 2 hours. Top with soy yogurt, blended pineapple, and unsweetened coconut flakes before serving.
Variations and Tips
- If you can’t find silken tofu, replace it with yogurt, preferably one with a higher protein level, such as soy.
- For a crunch, sprinkle some crushed almonds or walnuts on top.
- You can blend the pineapple in advance and store it in the fridge. For the best visual layers, wait until the chia pudding has been set before adding the yogurt and pineapple mixture.
- Serve in a cocktail glass for a fun presentation.
- Add a teaspoon of vanilla extract for extra flavor.
- The sweetness of the final chia pudding will vary a lot depending on the pineapple’s ripeness. Taste your pineapple before blending, and add more sweetener to your taste if needed. You can also drizzle some extra maple syrup just before serving.
- If you like this recipe you will love our Strawberry Matcha Chia Pudding, Chocolate Pistachio Chia Pudding, or Cacao Blended Chia Pudding (High-Protein) for a different texture!
Why You’ll Love This Pina Colada Chia Pudding
- Nutritious
- Yummy
- Easy to prepare, with less than 10 minutes of prep time
- Beautiful texture
- Perfect for any time
Pina Colada Chia Pudding
Video
Ingredients
- 3 cups (495 g) pineapple - fresh or frozen, divided
- 10.5 oz (300 g) silken tofu
- 1 cup (245 ml) coconut milk - the drinking kind, not the extra creamy one used for cooking
- 2 tbsp (30 ml) maple syrup - see notes
- 1 tsp (5 ml) vanilla extract - optional
- ½ cup (125 g) chia seeds
- 1 tbsp (15 ml) lime juice
- ¾ cup (180 ml) soy yogurt
- 2 tbsp (10 g) coconut flakes
Instructions
- Add 2 cups of the pineapple, silken tofu, coconut milk, maple syrup, and vanilla extract if using, to a blender. Blend until smooth.
- Divide the chia seeds into 4 jars (2 tbsp per jar). Pour the blended mixture into the jars, stirring well to ensure the chia seeds are thoroughly combined with the liquid.
- Place the jars in the refrigerator to set for at least 4 hours to overnight.
- Into a small blender, add the remaining 1 cup of pineapple with the lime juice, and blend to get a purée consistency. Alternatively, finelly hop the pineapple and drizzle with the lime juice.
- Before serving, stir the chia mixture well, then top each jar with soy yogurt, pineapple puree and a sprinkle of coconut flakes. Enjoy!
Notes
FAQ
Yes, almond milk works well for a slightly different flavor.
As long as you choose toppings carefully and avoid nut-based milks, this recipe can be made nut-free.
It keeps well for up to 5 days, making it a great make-ahead option.
Absolutely, you can substitute with another sweetener like agave syrup or simply enjoy the natural sweetness of the pineapple.
Yes, it’s 100% vegan and plant-based, perfect for a nutritious diet.
I am seriously addicted to this. The pineapple is so fresh and good but I make double the pineapple sauce 😋
No such a thing as too much pineapple 💚
Thank you for sharing this recipe!
You’re most welcome 💚