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–+ servings
Piña Colada Chia Pudding

Tropical Piña Colada Chia Pudding for a Blissful Breakfast

Discover the refreshing Piña Colada Chia Pudding, a creamy tropical treat that combines coconut milk, chia seeds, and pineapple for a delightful breakfast.
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Prep Time 15 minutes
Refrigeration Time 4 hours
Total Time 4 hours 15 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup Coconut Milk Opt for canned for a thicker texture.
  • 1/4 cup Chia Seeds These tiny seeds thicken the pudding.
  • 2 tablespoons Agave Syrup Natural sweetener; honey or maple syrup work as alternatives.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
For the Topping
  • 1 cup Chopped Pineapple Can be fresh or canned, pureed for a smoother texture.
  • 1/4 cup Unsweetened Coconut Flakes Toast for an extra crunch or omit for a lighter version.

Equipment

  • Medium Bowl
  • Whisk
  • Plastic Wrap
  • blender
  • Clear serving glasses

Method
 

Step‑by‑Step Instructions for Piña Colada Chia Pudding
  1. In a medium bowl, whisk together coconut milk, chia seeds, agave syrup, and vanilla extract until well combined.
  2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Blend chopped pineapple in a food processor until smooth; adjust sweetness with agave if desired.
  4. Spoon a layer of chia pudding into clear serving glasses.
  5. Layer the pineapple puree on top of the chia pudding.
  6. Sprinkle toasted coconut flakes on top of the pineapple layer.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 10gSodium: 50mgPotassium: 300mgFiber: 10gSugar: 15gVitamin C: 80mgCalcium: 10mgIron: 10mg

Notes

Store undisturbed in an airtight container for up to four days. Keep toppings separate until serving.

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