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Piña Colada Chia Pudding_hot for food

piña colada chia pudding

Here's a tropical twist on your regular chia pudding!

Course Breakfast
Cuisine American
Keyword breakfast, chia, pineapple
Prep Time 10 minutes
refrigerate 12 hours
Total Time 10 minutes
Servings 2 x 8 oz jars
Author Lauren Toyota


  • 1/3 C whole black chia seeds
  • 1 C Silk Coconut Unsweetened
  • 1/2 C pineapple juice, from can of crushed pineapple
  • zest of 1 lime
  • 1 C canned crushed pineapple (juice drained, plus more for garnish)
  • 1/2 C toasted coconut chips
  • mint sprigs, as garnish
  • lime slices, as garnish


  1. Combine the chia, Silk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
  2. In the morning create parfaits by layering chia pudding on the bottom of a jar, then add 1/2 cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint, and extra lime slices, if desired. The chia pudding will last 5 days in the fridge.