A pina colada chia pudding that is healthy and delicious! Chia seed pudding. Sautéed pineapple, and toasted coconut! Is it breakfast? Is it dessert? It can be either, and is great for both.
If you like Pina Coladas, and getting caught in the rain… Okay, fortunately for you, you did not have to hear my actual singing voice. Instead, you get to read my fun little song. But truth be told, I absolutely LOVE pina coladas. Last year my husband and I went on a trip to Belize, and the number of pina coladas (non-alcoholic) I consumed was ridiculous. It was all-inclusive, so I had one every single day! Multiple times a day. They were delicious. And so bad for me! Haha I asked what was in them, and let’s just say there is a reason we love cream and sugar so much.
This is a fun healthy version of my favorite flavor in a a pudding form!
Do you guys like chia seeds? Some people do not like the texture of chia seeds. But I personally love how they can absorb liquid and grow up to 9 times their size. It rocks! And the fact that I can take a liquid like coconut milk, and turn it into a pudding just by adding chia seeds is amazing.
And chia is super versatile too. But today, I don’t really want to focus on the health benefits (which are many), or the ease of use, but rather the fact that this pina colada chia pudding tastes awesome.
My kids scarf it down. My husband enjoys it. And I can feel like I am getting a total indulgence without all the added sugars and bad for you crap found in most pudding and desserts. When I am trying to eat better, this makes a great dessert option when I need a sweet fix.
Full disclosure there is some sugar in this recipe, but it is easily replaced with a non sugar option, or can be left out entirely. For me, I leave it out. But when I am making it for the family, I like to add it in so it is a little tastier.
Pina Colada Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 1 can 13.66 fl ounces full fat coconut milk
- 1 Tbs butter
- 1 tsp brown sugar
- 1 cup pineapple
- 1/4 cup sweetened coconut shreds toasted
Instructions
- Mix chia seeds and coconut milk together, set aside, Let sit 5-10 minutes until thickened
- Toast coconut in 1/2 Tbs of butter over medium high heat.
- Cut pineapple into small bite sized pieces.
- Remove coconut from pan when golden brown, and add remaining 1/2 Tbs of butter and pineapple, then saute in a pan with brown sugar until warm
- At this point your chia should have grown in size, and your mixture should be thick like a pudding, place in serving dishes, and top with pineapple and toasted coconut
- Enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Check out these other Chia Seed Pudding Creations:
I love making mine with coconut milk, but you can use almond milk, regular milk, or really any milk you want to make these!
Coconut Cream Pie Chia Seed Pudding
Alisha Lampley says
Can’t wat to try this! Will use some vegan butter and let the seeds soak overnight.
Rachael says
What a great idea. Thanks for sharing.
Jenny says
How long can you keep it in the fridge ? I would like to prepare it on Sunday for the whole week.
Rachael says
It usually keeps great 4-6 days, but you will want to have the top be air tight