Pineapple Coconut Chia Pudding: My Laid-Back, Tropical Treat
Hey friend, let me tell you, this Pineapple Coconut Chia Pudding has pretty much changed my weekday mornings. The first time I made it, honestly, I was mostly just trying to use up a mysterious can of coconut milk and some floppy pineapple rings left in the fridge—but, turns out, it’s sort of become my go-to when I want a hint of summer in the dead of, well, any season. Once, my nephew tried to convince me he hated chia seeds (“they’re like frog eggs!”)—but he always asks for seconds now, so I guess that settles it.
Why You’ll Love This (Or At Least, Why I Do)
I make this anytime I can’t be bothered to turn on the stove (which, if I’m honest, is more often than I like to admit). My family goes extra wild for it, especially if I actually remember to toast some coconut for the top. There’s this funny moment when the chia seeds start to soak—they look a bit odd, gloopy even—but the end result? Something between a tropical vacation and a happy breakfast accident. Also, I used to dread making breakfast ahead, but this actually comes together faster than my coffee.
The Ingredients (And My Shortcut Swaps)
- 1 can (about 400ml) coconut milk—full-fat makes it creamier, but in a pinch, the lighter stuff works. My gran swears by Thai Kitchen, but whatever’s on sale is fine by me.
- 3/4 cup pineapple, chopped (fresh is amazing if you have it, but tinned pineapple in juice—not syrup—does the job if I’m feeling lazy)
- 1/4 cup chia seeds (I’ve tried black and white, no difference I can taste!)
- 1 tablespoon honey or maple syrup; I switch these up based on mood or what’s left in the bottle
- 1/2 teaspoon vanilla extract (optional, but it makes me feel a bit posh)
- Pinch of salt (I once forgot this, and honestly, it’s better with)
- Toasted coconut flakes, for topping—if you’re feeling fancy
- Lime zest or a handful of blueberries for a twist, if you have them
Let’s Get Going: The How-To (It’s Easier Than It Looks)
- Pour the coconut milk into a medium-ish bowl. Add the chia seeds, honey (or syrup), vanilla, and salt. I use a whisk, but a fork does the job if you’re, y’know, already running late.
- Mix it well—really well. Sometimes I walk away for a second, forget, and have to whisk again because the seeds clump up. Don’t worry; it always comes back together.
- Chop the pineapple however you like (chunks or tidbits, doesn’t matter). Stir about two-thirds of it into the pudding base; I usually sneak a bite at this part.
- Cover the bowl (clingfilm or a plate on top, who cares), and stick it in the fridge for at least 2 hours. Overnight is best, but sometimes I cheat and give it a good stir after an hour, then pop it back in.
- When you’re ready to eat, give it a brisk stir. If it looks thick enough to stand a spoon upright, you did it right! (If it’s still thin, I add an extra sprinkle of chia and wait another 10 mins.)
- Spoon into bowls or glasses, top with the extra pineapple, toasted coconut, and maybe even a bit of lime zest if you’re feeling all chef-y. Enjoy!
Notes from the Trenches (Things I Wish I’d Known Sooner)
- I once blitzed the whole thing in a blender—thinking it’d be ultra-smooth. It was kind of a slimy mess, so… maybe don’t?
- If the coconut milk you buy is extra thick, give it a good shake or gently warm it to loosen (I learned this the hard way after nearly breaking a spoon trying to mix).
- I think this actually tastes better on day two. If you can wait, you’ll see what I mean.
If You’re Feeling Adventurous: Variations I’ve Tried
- Mango instead of pineapple. It’s not bad! Maybe sweeter. I sadly tried using papaya once—ehhh, let’s just say, not my thing.
- Mini chocolate chips sprinkled on top for the kids (or just for morale)
- A shake of cinnamon—gives it that mysterious “what’s in here?” thing
- Plain Greek yogurt mixed in to up the protein, but it does make the texture less pudding-like and more… lumpy?
About the Equipment (And Some Good Ol’ Improv)
Listen, a whisk makes this easier, but I’ve legit used a jar with a tight lid, just shook it like mad, and it worked a treat. No need for fancy gear. If you don’t have a fridge (er… that’d be rough), maybe pop it in a cool esky?
Storing the Pudding (Not That You’ll Need To)
It’ll keep up to 3 days in a sealed container in the fridge, but honestly, in my house it never lasts more than a day! You can even portion it out into jars for grab-and-dash breakfasts (my weekday ritual, basically).
How I Like to Serve It (But Really, Anything Goes)
I usually just dump some more pineapple and coconut on top. But at brunch, we sometimes add a dollop of Greek yogurt and a few fresh mint leaves (my sister insists it’s “fancying up” but I just like the extra zing). Sometimes a drizzle more honey. Get creative.
Pro Tips I Learned the Hard Way
- I once tried to rush soaking time—yeah, don’t. The chia needs at least 2 hours or the texture’s all wrong.
- Don’t skip the salt. Just a tiny bit makes everything pop. Without it, it’s a bit bland (ask me how I know…)
- If it’s overly thick, just stir in a bit of milk or juice. If too thin, add a sprinkle more chia and wait, like, 10 minutes.
Your Questions (For Real, I Have Been Asked These!)
- Do I have to use canned coconut milk? Actually, you can use carton coconut milk. It’s lighter, and the pudding will be less rich, but still good. I’ve even mixed with regular milk once. Turned out alright!
- Can I use something other than pineapple? Surely—try mango, berries, or even kiwi. Just be warned, some fruits get a bit mushy overnight.
- Does it freeze? Technically, yes, but I’m not a fan of the texture after thawing. If you try it and it works for you, let me know! (Maybe I just did it wrong…)
- Is this really filling? Honestly, yes. It’s sneaky that way. But, if you get peckish mid-morning, toss on some nuts for backup.
- Where do you get your chia seeds? I usually grab mine at the supermarket, or sometimes from Nuts.com—good deals. Also, for coconut milk I like Bon Appetit’s coconut milk guide for tips on which brands to look for.
Well there you go, mate. Oh—and if you wind up with coconut milk all over your bench like I do half the time, turns out cats aren’t fans of it. Who knew?
Ingredients
- 1 cup unsweetened coconut milk
- 1/2 cup canned coconut cream
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 cup diced fresh pineapple
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut, toasted
- Pinch of salt
Instructions
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1In a medium bowl, whisk together coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt until well combined.
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2Stir in the chia seeds until evenly distributed.
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3Cover the bowl and refrigerate for at least 4 hours or overnight, until the pudding thickens.
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4Once set, stir the pudding to ensure there are no lumps.
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5Divide the chia pudding into serving glasses. Top each with diced fresh pineapple and toasted shredded coconut before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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