PIÑA COLADA CHIA PUDDING
on Sep 08, 2023, Updated Jun 23, 2025
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Vegan and refined sugar-free, this pudding recipe filled with pineapple and coconut is the perfect recipe for an island escape.
In my opinion, there are two types of chia puddings. The one that is protein-packed and ideal for busy weekday mornings and the one that tastes like an extra indulgent dessert but is actually pretty healthy.
Well, I have my Protein Chia Pudding covered, so today I’m sharing my sweet, decadent, craveable chia pudding dessert. Enter the Piña Colada Chia Pudding!
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My husband Kyle has declared this is “the best” chia pudding I’ve ever made. And that’s saying something because chia pudding is near and dear to my heart and a regular standby in my weekly repertoire.
What makes this particular dessert pudding so decadent is the blend of full-fat coconut milk and fresh pineapple juice.
To be very extra, I’ve topped it off with a homemade coconut whipped cream. This super simple topping only requires two-ingredients: coconut milk and maple syrup (shoutout to @minimalistbaker for the recipe inspo here)!
And because I want to make this treat as delectable as possible, I tend to pipe the whipped cream over the top… heavenly!
So the next time you’re in the mood for something sweet and divine, make these pineapple coconut chia puddings. Kyle says you will not be disappointed!
Ingredients for Piña Colada Chia Pudding
Your next special dessert recipe is only a few ingredients away…
- Chia Seeds: The obvious ingredient here, chia seeds are full of fiber and omega-3 fatty acids.
- Coconut Milk: You’ll need 2 cans of full fat coconut milk here: 1 for the chia pudding and 1 for the whipped topping. For the whipped topping, you’ll only be using the cream from the top of the can plus a few tablespoons of the coconut water. Pop this can in the fridge overnight to scoop out that creamy top easily.
- Pineapple Juice: You can find this in the produce section of most grocery stores. Look for one with no added sugars or ingredients.
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Pin It- Vanilla Extract: A touch of sweetness to balance out the flavors.
- Maple Syrup: To make this sweeter and more desert-like, a bit of maple syrup will take this pudding over the top!
- Fresh Pineapple: You’re looking for fresh here, not canned pineapple which is overly sweet and filled with sugar. That said, go ahead and make your life easier by getting the pre-cut pineapple from the store!
- Toasted Coconut Flakes: You can toast these up in the oven or on the stovetop for a few minutes in a pan. Watch closely, as they can easily burn!
How to Make Pineapple Coconut Chia Pudding
In a large bowl, add the chia seeds, full-fat coconut milk, pineapple juice, vanilla extract, and maple syrup. Whisk until well combined.
Let the mixture set for 5 to 10 minutes. Then, whisk again until there are no clumps. You may need to repeat this a few times to make it super creamy.
Cover the bowl and store in the fridge (ideally) overnight or for at least 3 hours. While you’re at it, pop a can of coconut milk in the fridge as well for the whipped topping.
Then, you can make the coconut whipped cream. Chill a bowl in the fridge for about 10 minutes. Then, take the chilled coconut milk can and scoop off the top part, leaving the coconut water/liquid behind.
Add to the chilled bowl and beat with a hand mixer on medium speed for 1 to 2 minutes. The cream will start to firm up. Add 2 tablespoons of the remaining liquid from the coconut milk and continue to beat. You’re looking for a few peaks and a smooth finish.
Add 2 tablespoons of maple syrup to sweeten it up and beat again. The whipped cream won’t form stiff peaks at this point, and that’s totally fine. You’re just looking for it to be a bit firm.
Place the whip in the fridge until ready to use. It will continue to firm up as it chills.
When you’re ready to eat, layer a portion of the chia pudding in a serving bowl or glass. Add the fresh pineapple chunks and top with coconut whipped cream and toasted coconut flakes. Piping the cream is totally optional, but it does make for an extra pretty finish. Serve and enjoy!
Frequently Asked Questions for Piña ColadA Chia Pudding
I don’t find it overly sweet, but you can always leave out the maple syrup from the pudding if you’d like. I’d recommend keeping it in the coconut whip to make it taste more like whipped cream as opposed to just straight coconut milk.
Leaving the can of coconut milk in the fridge overnight will ensure a thick whipped cream. Using full-fat coconut milk helps as well!
Other Chia Puddings You’ll Love:
PIÑA COLADA CHIA PUDDING
Ingredients
- ½ cup chia seeds
- (1) 13.5-ounce can coconut milk
- ¼ cup pineapple juice
- 2 teaspoons vanilla
- ¼ cup maple syrup
- About 2 cups fresh pineapple, small diced
- Toasted coconut flakes, for garnish
Coconut Whipped Cream:
- Cream from a can of full fat coconut milk + a couple tablespoons of the coconut water from the can
- 2 tablespoons maple syrup (optional)
Instructions
- Add your chia seeds, coconut milk, pineapple juice, vanilla, and maple syrup to a bowl and whisk until well combined.
- Let the mixture settle for 5-10 minutes and then whisk again until there are no clumps.
- Cover and store in the fridge overnight or for at least 3 hours.
- To make your coconut whipped cream, add the cream from the top of a can of full fat coconut milk to a chilled bowl (I usually chill about 10 minutes).
- Beat with a hand mixer on medium speed for 1 to 2 minutes until it starts to firm up.
- Add 2 tablespoons of the liquid from the can of coconut milk and continue to beat until it starts to stiffen and become smooth.
- Add 2 tablespoons of maple syrup and beat again (the coconut whipped cream likely won't be forming stiff peaks at this point and that’s okay – you just want it to be a little firm).
- Place the whip in the fridge until ready to use. It will firm up some more in the fridge.
- When ready to assemble your puddings, layer the chia pudding with the fresh pineapple and top with coconut whipped cream (I like to pipe it on for an extra pretty finish) and toasted coconut.
- ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
