Tropical Pineapple Coconut Chia Pudding for a Refreshing Treat

This Pineapple Coconut Chia Pudding is a refreshing and nutritious treat, perfect for breakfast or dessert.

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Prep Time 10

Chill Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: Tropical

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

1 cup Coconut Milk (unsweetened) Opt for homemade for a deeper flavor.
2 tablespoons Honey or Syrup Maple syrup can be used for a vegan option.
1 teaspoon Vanilla Extract Always choose pure vanilla for best results.
1/4 cup Chia Seeds Acts as the thickening agent.

For the Puree

1 cup Frozen Pineapple Fresh pineapple can be substituted.

For Garnish

1 cup Fresh Pineapple Adds a finishing touch.
1/4 cup Coconut Flakes For added texture.

Equipment

mixing bowl
Blender
whisk

Method

Step-by-Step Instructions

In a large mixing bowl, combine 1 cup of chilled coconut milk, 2 tablespoons of honey or syrup, and 1 teaspoon of vanilla extract. Whisk until smooth.
Stir in 1/4 cup of chia seeds, mix well, cover, and refrigerate for 15 minutes.
Blend 1 cup of frozen pineapple in a blender until smooth.
In serving cups, add a layer of pineapple puree (about 1/4 cup) followed by a layer of chia pudding (about 1/2 cup).
Top with fresh pineapple pieces and a sprinkle of coconut flakes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 6gSugar: 10gVitamin A: 2IUVitamin C: 20mgCalcium: 4mgIron: 2mg

Notes

Store the chia pudding in an airtight container for up to 3 days. Freeze in portions for up to 1 month.

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