Piña Colada Chia Seed Pudding
If you’re craving something light, hydrating, and easy to throw together, this Piña Colada Chia Pudding is worth a try. I live in Massachusetts and constantly desire to be on an island, so I came up with this beauty.
Since I’m a gut health dietitian, I wanted to make something that not only felt tropical but also supported digestion. I had fresh pineapple in the fridge and thought to myself—why not blend it into a base for chia pudding? Pineapple is rich in bromelain, a natural enzyme that can support digestion, especially after meals. Coconut milk adds healthy fats to keep you satisfied, while chia seeds bring in fiber and prebiotics your gut will love.
It turned out better than I expected—bright, refreshing, and surprisingly satisfying. Basically: island vibes in a jar.
Chia seeds give it a creamy texture and a fiber boost (15g in just three tablespoons), and paired with coconut milk and fruit, it ends up being both filling and gentle on digestion. You can eat it straight from the fridge, top it with extra fruit or coconut flakes, and even add a scoop of protein powder if you want to turn it into a more complete meal. It’s simple, it’s balanced, and it comes together with just a few ingredients. Here’s how to make it.
Why You'll Love This Piña Colada Chia Seed Pudding
This pudding is everything you'll want in a make-ahead breakfast:
Gut-healthy: Chia seeds support digestion and feed beneficial your gut bacteria
Naturally sweetened: Fresh pineapple and a touch of honey = no refined sugars
Meal prep friendly: Make it in 5 minutes and enjoy it all week! Just make sure to let it sit overnight.
Dairy-free & gluten-free: Coconut milk keeps it creamy and satisfying, no need for dairy and there's no gluten either, making it a breakfast or snack perfect for anyone!
Yields: 2 servings
Portion: 2 bowls
Prep Time: 10 minutes
Total Time: overnight
This recipe is vegan and gluten free. Note* - You can repeat this recipe for as many chia seed puddings you want to meal prep for the week.
What you’re going to need:
Chia pudding base:
½ cup fresh pineapple, blended
1 cup canned coconut cream/milk
6 tbsp chia seeds
2 tbsp honey, agave nectar, or maple syrup
½ tsp coconut extract
Toppings:
Pineapple chunks
Coconut flakes
How you’re going to make it:
1. Whisk the base: In a blender or food processor, combine the fresh pineapple and coconut milk until smooth. Remember that the recipe is for 2 servings, you'll need 2 jars or containers.
2. Mix pudding: Distribute the pineapple-coconut mixture into two jars or containers. Stir in 3 tbsp chia seeds into each, 1 tbsp sweetener of choice into each, and 1/4 tsp coconut extract into each. Stir until well combined.
3.Refrigerate: Cover and refrigerate for at least 4 hours or overnight. The pudding will thicken as the chia seeds absorb the liquid.
4. Serve & top: Once thickened, give it a good stir and divide into serving containers. Add toppings like fresh pineapple chunks and a sprinkle of coconut flakes. Enjoy!
Frequently Asked Questions:
Can I make this sugar-free?: Absolutely. Just leave out the honey.
Can I make this with another type of milk?: Yes! It’ll still be as good but remember that the concept is to match the notes of a piña colada, so coconut milk is best!
How long can I store it?: This chia pudding will last up to 5 days in the fridge in an airtight jar. It’s great for meal prep—make a double batch on Sunday and you’re set for the week. You can choose to add the toppings on the day you meal prep or add them right before eating to keep everything fresh and crunchy, up to you!
Can I add protein?: Add a scoop of plant-based protein powder or cup of Greek yogurt for extra protein!
Recipe Notes:
How to prep: You can either choose to make one batch of this or repeat to make multiple batches, but the recipe is for one serving to make it easier to follow. Feel free to use the jars I used in my video or a bowl. Regardless, for the purpose of this recipe, we're using airtight round food containers.
Add more fiber: For a heartier meal, add extra berries or other fruit you love.
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
xoxo,
Jasmin D the RD
Yummm! This flavor is the best