PIÑA COLADA CHIA PUDDING

This refined sugar-free dessert will take you straight to the tropics! A dollop of homemade coconut cream and toasted coconut flakes makes this an extra special (yet still healthy) treat.

Prep Time15

Refrigeration Time3

Total Time3 15

Course: Breakfast

Cuisine: American

Keyword: Chia Seed Pudding, Pina colada, Pineapple recipes

Servings:

Author: Olivia Adriance

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