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Piña Colada Chia Pudding

Tropical Piña Colada Chia Pudding for a Blissful Breakfast

Indulge in this Piña Colada Chia Pudding, a tropical delight perfect for breakfast, combining creamy coconut and fresh pineapple.
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Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 cups
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Coconut Milk Substitute with almond milk for a lighter option.
  • 1/4 cup Chia Seeds Use whole chia seeds for best results.
  • 2 tablespoons Agave Syrup Maple syrup can be used as an alternative.
  • 1 teaspoon Vanilla Extract Consider using coconut extract for a more tropical note.
For the Pineapple Layer
  • 1 cup Chopped Pineapple Ensure it's well-drained if canned.
For Garnishing
  • 1/4 cup Unsweetened Coconut Flakes Use finely shredded coconut for a different bite.

Equipment

  • mixing bowl
  • whisk
  • food processor
  • serving glasses

Method
 

Step-by-Step Instructions
  1. In a medium-sized mixing bowl, whisk together the coconut milk, chia seeds, agave syrup, and vanilla extract until smooth.
  2. Cover the bowl and refrigerate for at least 4 hours or overnight to thicken.
  3. Blend the chopped pineapple in a food processor until smooth and creamy, then set aside.
  4. Layer the chilled chia pudding and pineapple puree in serving glasses.
  5. Sprinkle toasted coconut flakes on top of each glass.
  6. Serve immediately and enjoy your tropical breakfast!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 10mgPotassium: 200mgFiber: 8gSugar: 12gVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

This pudding is a quick and nutritious way to enjoy a tropical breakfast, perfect for meal prep or brunch celebrations.

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