Craving a tropical escape you can spoon up for breakfast? This Pineapple Coconut Chia Seed Pudding is like a mini vacation in a jar. It’s fresh, fruity, naturally sweet, and creamy—with the perfect balance of coconut milk richness and juicy pineapple brightness.
Whether you’re enjoying it as a breakfast, snack, or healthy dessert, this easy, make-ahead recipe brings sunshine to your spoon with every bite.
A Taste of the Tropics in Every Bite
This Piña Colada Chia Pudding is a tropical, feel-good breakfast made with creamy coconut milk, sweet pineapple, and nutrient-rich chia seeds.
It’s vegan, gluten-free, and refined sugar-free—perfect for busy mornings or make-ahead meal prep.
With a thick, pudding-like texture and bright, refreshing flavor, it’s a wholesome way to start your day that feels like a tropical escape.
What You’ll Need
- 1 cup full-fat canned coconut milk (or lite coconut milk for a lighter version)
- 1/2 cup finely chopped fresh or canned pineapple (drained)
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup (optional, to taste)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Fresh pineapple chunks
- Toasted or raw shredded coconut
- Granola
- Mint leaves
- A drizzle of coconut cream
Pro Tips
- Use full-fat coconut milk – It gives the pudding that luscious, creamy texture and adds tropical richness.
- Drain canned pineapple – If using canned fruit, make sure to remove excess liquid so the pudding doesn’t get watery.
- Stir twice – Once after combining, and again after 10–15 minutes to prevent chia clumps.
- Sweetness is optional – Pineapple is naturally sweet, so taste before adding maple syrup.
- Layer for visual appeal – Alternate layers of pudding and fresh pineapple in a jar for a parfait-style look.
Tools You’ll Need
- Mason jar or airtight container
- Small bowl
- Spoon or whisk
- Measuring cups and spoons
- Refrigerator
Substitutions and Variations
- No coconut milk? Use almond, cashew, or oat milk—just note the flavor will be milder and less creamy.
- No maple syrup? Sub agave nectar, honey (if not vegan), or leave it out entirely.
- Want more protein? Add a spoonful of plant-based protein powder or swirl in a few tablespoons of plain Greek-style yogurt.
- Make it a smoothie bowl base: Blend the pudding once thickened, then top with granola and fruit.
- Extra texture: Stir in a tablespoon of unsweetened shredded coconut into the mix before chilling.
Make-Ahead Tips
This recipe is ideal for prepping ahead. Mix a few jars on Sunday and store in the fridge for up to 5 days. They thicken overnight and hold their flavor well.
Keep toppings separate until ready to eat, especially granola or coconut flakes, which can lose their crunch over time.
If you like a smoother texture, you can blend the pudding once set for a creamy, mousse-like result—perfect for dessert.
How to Make Pineapple Coconut Chia Seed Pudding
1. Combine the Coconut Milk, Pineapple & Flavorings
In a mason jar or small mixing bowl, combine the coconut milk, chopped pineapple, maple syrup (if using), vanilla, and a pinch of salt. Stir to combine.
2. Add Chia Seeds and Mix
Stir in the chia seeds and mix well until they’re evenly distributed. Let the mixture sit for 10 minutes, then stir again to prevent clumping.
3. Chill Overnight
Cover the jar and refrigerate for at least 4 hours, or overnight, until it thickens to a pudding-like consistency.
4. Add Toppings and Serve
Stir the pudding and top with pineapple chunks, toasted coconut, mint, or any other toppings you love. Serve cold and enjoy!
Leftovers and Storage
This pudding will keep in an airtight container in the refrigerator for up to 5 days. If it thickens too much over time, just stir in a splash of milk to loosen the consistency.
Keep toppings like granola or fresh fruit separate until serving for maximum freshness and crunch. You can also store in individual jars for easy grab-and-go mornings.
Bright, Creamy, and So Easy to Love
With just a handful of ingredients and a few minutes of prep, this Pineapple Coconut Chia Seed Pudding delivers sunshine-in-a-jar flavor that’s both satisfying and nourishing.
It’s a great way to start your day with fiber, healthy fats, and a boost of natural sweetness—and it makes a beautiful, breezy afternoon snack too.
Try it this week and bring the tropics to your kitchen—no plane ticket required. Let me know in the comments: did you blend it smooth, add granola, or keep it classic? I’d love to hear how you made it your own!
Fresh pineapple chunks
Toasted or raw shredded coconut
Granola
Mint leaves
Fresh pineapple chunks
Toasted or raw shredded coconut
Granola
Mint leaves
