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This piña colada chia pudding brings the tropical flavors of a classic cocktail into a wholesome breakfast or refreshing dessert. Creamy coconut milk meets the natural crunch of chia seeds while sweet pineapple and coconut flakes add a bright and satisfying finish.
I first made this on a sunny weekend to enjoy by the pool and it instantly became a go-to treat when I want something light and indulgent.
Ingredients List
- Coconut milk: for the creamy base full-fat works best for thickness look for the unsweetened variety for more control over sweetness
- Chia seeds: provide texture and nutrition be sure to use fresh seeds for the best gel formation
- Agave syrup: adds mild sweetness choose the purest form for a clean flavor
- Vanilla extract: enhances the overall taste pick a quality brand with a rich aroma
- Pineapple: offers natural tartness and sweetness fresh or frozen both work well pick ripe fruit with sweet aroma
- Unsweetened coconut flakes: give a toasty finish use medium or large flakes for texture contrast
Cooking Steps
- Prepare The Chia Mixture:
- Whisk together coconut milk, chia seeds, agave syrup, and vanilla extract in a medium bowl or container until everything is evenly combined. Cover and refrigerate overnight to allow chia seeds to absorb the liquid and thicken into a pudding-like texture.
- Blend The Pineapple:
- Just before serving, blend chopped pineapple in a food processor or blender until it reaches a smooth, smoothie-like consistency. This adds a fresh and juicy layer to the pudding.
- Assemble The Pudding:
- Divide the chia pudding and pineapple puree evenly into serving containers. Layer them in alternating layers for a pretty presentation. Top generously with unsweetened coconut flakes to finish.
My favorite part is the fresh pineapple layer it brightens every bite. This pudding reminds me of leisurely summer mornings when the whole family gathers around the table with smiles and sunshine.
Best Storage Practices
Store the chia pudding in a covered container in the refrigerator for up to three days. It tastes best fresh but remains delicious for a couple of days which makes it great for meal prep. Keep the pineapple puree separate until serving to avoid sogginess. Stir the pudding gently before eating if any liquid separates on top.
Ingredient Swaps
Coconut milk can be swapped with almond or oat milk for a different but still creamy base. Maple syrup or honey are good alternatives to agave syrup depending on your taste preference. For a twist, try adding a pinch of cinnamon or nutmeg to the chia mixture for subtle warmth.
Serving Pairings
Top with fresh tropical fruits like mango or banana to add extra color and sweetness. Serve alongside toasted granola or chopped nuts for more crunch. It also pairs beautifully with a cup of strong coffee or light herbal tea to balance flavors.
If you want extra flavor, add a splash of coconut rum extract to mimic the classic cocktail taste without alcohol. Toasting the coconut flakes lightly enhances their aroma and adds a delightful crunch that contrasts beautifully with the soft pudding.
Frequently Asked Cooking Questions
- → How long should I soak the chia seeds?
Soaking chia seeds overnight lets them absorb liquid fully, creating a creamy texture that's essential for this dish.
- → Can I use fresh pineapple instead of frozen?
Yes, fresh pineapple works beautifully and adds a vibrant, natural sweetness to the layers.
- → What type of coconut milk is best?
Full-fat coconut milk gives a richer consistency, but light versions keep it lighter without sacrificing much creaminess.
- → How can I make the pudding thicker?
Use full-fat coconut milk and slightly increase the chia seeds for a denser, spoonable texture.
- → Is agave syrup necessary for sweetness?
Agave syrup balances the tartness of pineapple but can be adjusted or omitted based on personal taste.