Pina Colada Chia Seed Pudding

Craving a tropical treat that’s high in fiber? Try this Pina Colada Chia Seed Pudding recipe! It’s creamy from the coconut milk and Greek yogurt, giving it a protein boost. The fruity flavor from the pineapple and natural sweetness from the honey make it a delicious, healthy treat. This pina colada chia seed pudding is perfect for breakfast meal prep!

Chia Seeds Major Health Benefits

• HIgh in fiber: helps with the digestive system
• Protein: 4 grams of protein per ounce
• Omega-3 Fatty acids: great for heart health
• Loaded with antioxidants: reduces inflammation of the body

Pina Colada Chia Seed Pudding Ingredients

• 1 cup fresh pineapple chunks
• ½ cup coconut milk (carton or canned): I used silk.
• ½ cup Greek yogurt
• Honey, to taste
• ⅓ cup chia seeds
• 1 tsp vanilla extract

Click on the images for the direct link to the ingredients:

Instructions

In a blender, combine pineapple, coconut milk, greek yogurt, honey, and vanilla. Blend until smooth and creamy.

Pour the mixture into a bowl or jar, then stir in the chia seeds until well combined.

Cover and refrigerate for at least 4 hours or overnight, allowing the pudding to thicken.

Before serving, give it a good stir and top with extra pineapple chunks or shredded coconut for a tropical finish.

Pina Colada Chia Seed Pudding Tips

• Use ripe pineapples — the riper they are, the sweeter they’ll taste.
• To choose a ripe pineapple, look for a sweet smell at the base. Unripe pineapples won’t have much scent, while a sour smell means it’s overripe. If a center leaf pulls out easily and the leaves are fresh and green, that’s a good sign it’s ripe.
• Make sure to mix the chia pudding well. Stir again after 10 minutes in the fridge to help prevent clumping.
• Refrigerate for at least 4 hours, but for the best texture, let it sit overnight.
• Add toppings right before serving to keep them from getting soggy.

If you enjoyed this chia seed pudding recipe, you might want to check out my tiramisu version.