Description
This refreshing Piña Colada Chia Pudding combines creamy coconut and almond milk with sweet pineapple puree for a healthy, tropical treat. Rich in fiber and plant-based ingredients, this pudding makes a perfect make-ahead breakfast or snack that’s naturally sweetened with agave syrup and packed with chia seeds for added protein and omega-3s.
Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 3/4 cup Califia Farms almond milk
- 1/4 cup full-fat coconut milk
- 1 tbsp shredded unsweetened coconut
- 2 tbsp agave syrup
- 1/2 tsp vanilla paste
Pineapple Puree
- 1 1/2 cups pineapple, chopped
Instructions
- Mix chia pudding ingredients. In a bowl, whisk together chia seeds, almond milk, coconut milk, shredded coconut, agave syrup, and vanilla paste until fully combined.
- Rest and whisk again. Let the mixture sit for 2 minutes to allow chia seeds to absorb liquid, then whisk again to prevent clumping and ensure even texture.
- Chill to set. Cover the bowl and refrigerate for at least one hour or overnight to allow the pudding to thicken to a creamy consistency.
- Prepare pineapple puree. Add the chopped pineapple to a blender or food processor and blend until smooth and creamy.
- Assemble and serve. Spoon the set chia pudding into cups or jars, then top with the fresh pineapple puree before serving.
Notes
- For thicker pudding, increase chia seeds to 1/3 cup.
- Use fresh or frozen pineapple; thaw before blending if frozen.
- Adjust sweetness by adding more or less agave syrup based on taste preference.
- Can be made the night before for a quick grab-and-go breakfast.
- Use dairy-free milk alternatives to keep it vegan and lactose-free.
