Description
This refreshing Piña Colada Chia Pudding combines the tropical flavors of pineapple, coconut, and vanilla with nutritious chia seeds for a creamy, dairy-free treat. Perfect for breakfast or a healthy dessert, it requires minimal preparation and sets overnight for a luscious texture.
Ingredients
Chia Pudding Base
- 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 bean paste
Pineapple Puree
- 1 1/2 cups pineapple, chopped
Instructions
- Mix Chia Ingredients: In a medium bowl, whisk together chia seeds, almond milk, coconut milk, shredded coconut, agave syrup, and vanilla bean paste until all ingredients are combined evenly.
- Let Chia Sit: Allow the mixture to rest for 2 minutes, then whisk again to break up any clumps and ensure even distribution of chia seeds.
- Refrigerate Chia Pudding: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to set for at least one hour or overnight for best texture.
- Prepare Pineapple Puree: Add the chopped pineapple to a blender or food processor and blend until smooth, creating a fresh, tropical topping.
- Assemble and Serve: Spoon the chilled chia pudding into serving cups or jars, then top generously with the pineapple puree. Serve immediately or keep chilled until ready to enjoy.
Notes
- For a thicker pudding, increase the chia seeds to 1/3 cup.
- Use fresh or canned pineapple, but fresh will give the best flavor.
- Adjust sweetness by adding more or less agave syrup according to your taste.
- This recipe is vegan and gluten-free.
- Make sure to stir the chia pudding mixture a couple of times while it sets to prevent clumping.
