This recipe was inspired by Farmer’s Fridge chia pudding that I always reach for at work. Its a great make-ahead snack or dessert for busy moms. I always have a mid afternoon craving for something sweet but not to heavy and this chia pudding satisfies that desire. The prep time and cooking time is minimal, you can make a large batch and store it in small mason jars.
What is Chia seeds?
Chia seed is a nutrition packed seed that is native to Mexico and Guatemala. It has gained recent popularity as a superfood. The seed is rich in Omega-3 fatty acid, fiber, calcium, protein, Zine, & Phosphorus. Chia seeds tend to have a very neutral taste and it takes on the taste of whatever it is combined with. It doubles in size once mixed with any liquid and turns into a tapioca like feel in your mouth.
I made an allergy friendly version of this with full-fat Oatley oatmilk and substituted the shredded coconut with toasted sunflower seeds and it was still delicious. I usually eat this as a snack but you can eat it as breakfast and still be satisfied because chia seeds are high in protein. It’s a great source of Omega-3 with 9 grams of fiber per serving (3 tbsp). Basically, a guilt free way to enjoy a nice tropical dessert.
The key is to make sure you leave it in the refrigerator for at-least 4 hours. The first 30 mins I took the bowl out every 10 minutes and gave it a good mix with a spoon just to make sure there were no clumps in the mixture. Once you see the seeds are expanding you can just leave it and forget it.
Pina Colada chia pudding
Equipment
- Small nonstick pan
- Small Bowl
Ingredients
- ¾ Cup Organic Light coconut milk
- ½ Cup Pineapple tidbits in 100% juice
- 3 tbsp Sweetened Shredded coconut unsweetened works as well
- ¼ cup Pineapple juice from the can
- ½ tsp Vanilla
- ½ tsp Honey or Agave optional
- ¼ cup Organic Chia Seeds
Instructions
Toasting the coconut
- In a small sauce pan on medium heat sauté the shredded coconut until golden brown and set aside.
Combine Ingredients
- In a bowl combine 2 tbsp of shredded coconut (leaving 1 tbsp aside for garnish) with the coconut milk, vanilla, honey, pineapple juice, and chia seeds. Mix well to combine.
- Chop up the pineapple tidbits to smaller pieces
- Refrigerate the mixture for at-least 4 hours to overnight.
Finish And Serve
- Top the Chia pudding mixture with the pineapple and the remaining toasted coconut. Serve it cold!
Notes
- Read through the entire recipe before you start cooking and be sure to have all the ingredients available as this is a quick recipe
- To make this recipe allergy friendly swap out the coconut milk to full fat Oatmilk (I like the Oatley brand as it gives the creaminess you desire) and excluded the shredded coconut. When doing so double to amount of honey as coconut is naturally sweeter.
- It is important to refrigerate the chia seeds for atleast 4 hours
Perfect for dieting, tasty and healthy. Love it.
Very good
This was so yummy.
Can’t wait to try this!
This is super yummy ..!!! Would make it again
Awesome recipe.. 🙂
Love the detailed recipe