Go Back
Easy Vegan Pineapple Coconut Chia Pudding

Easy Vegan Pineapple Coconut Chia Pudding Tropical Summer Breakfast

What if your breakfast was already made when you woke up? Not reheated, not assembled in a bleary-eyed rush — actually ready, sitting in the fridge, cold and creamy and tasting like a tropical holiday. That's exactly what this Easy Vegan Pineapple Coconut Chia Pudding delivers
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

  • For the chia pudding base:
  • 1½ cups unsweetened coconut milk — carton not canned (this matters a lot — more on this below)
  • ⅓ cup chia seeds
  • ⅓ cup unsweetened toasted coconut
  • 2 tablespoons maple syrup
  • For the pineapple topping:
  • 2 cups chopped fresh pineapple
  • Optional toppings:
  • 1 can 400ml full-fat coconut milk, refrigerated for 24 hours (for coconut whipped cream)
  • 2 tablespoons toasted coconut

Equipment

  • A mixing bowl — medium or large, for whisking the pudding base together
  • A whisk — to properly distribute the chia seeds throughout the coconut milk. A spoon technically works but a whisk does a noticeably better job.
  • A blender or small food processor — for pulsing the pineapple. A NutriBullet or mini food processor works perfectly for this small quantity.
  • Measuring cups and measuring spoons — for accurate proportions. The chia-to-liquid ratio matters for getting the right pudding consistency.
  • Four glasses, mason jars, or ramekins — for setting and serving the pudding. Mason jars are ideal — they're easy to cover, easy to transport, and they look genuinely attractive on the table.
  • A baking sheet — only if you're toasting your own coconut (which takes 5–6 minutes and is absolutely worth the effort)
  • An electric hand mixer — only if you're making the optional coconut whipped cream topping
  • The jars are probably the only item here that's worth thinking about carefully. Wide-mouth mason jars in a pint or half-pint size are perfect for this recipe — the wide opening makes layering and topping the pudding easy, and the lid means you can seal and stack multiple jars in the fridge for the week ahead.

Method
 

  1. Step 1: In a small bowl, whisk together the carton coconut milk, chia seeds, toasted coconut, and maple syrup until fully combined. Make sure the chia seeds are evenly distributed throughout — clumps of seeds sitting at the bottom won't absorb the liquid properly. Cover the bowl and refrigerate for at least 3–4 hours, or overnight for best results.
  2. Step 2: When the pudding has set and you're ready to serve, add your chopped fresh pineapple to a blender and pulse gently until it forms a rough purée. The key word here is pulse — a few short bursts rather than continuous blending. Over-blend it and the pineapple becomes watery and loose rather than the thick, scoopable topping you want.
  3. Step 3: Divide the set chia pudding between four glasses or mason jars. Top each one with the pineapple purée and any other toppings you're using.
  4. Step 4: Serve immediately, or cover and refrigerate for up to 1–2 days.
  5. That's ten minutes of actual work. Everything else is just the fridge doing its thing.

Notes

Calorie & Nutrition Breakdown (Per Serving — Without Optional Toppings)

Nutrient
 Per Serving
Calories
 373 kcal
Carbohydrates
 30g
Protein
 5g
Total Fat
 29g
Saturated Fat
 22g
Fibre
 9g
Sugar
 18g
Vitamin C
 43mg (48% DV)
Calcium
 128mg
Iron
 3mg
Potassium
 437mg