Pineapple and Coconut Cream Chia Seed Pudding

by Heidi @ Food Doodles on June 25, 2012

Call me crazy, but I love chia seed pudding.  I know a lot of people don’t.  Usually it’s a texture thing.  If you like tapioca pudding, chances are you will like chia seed pudding, but it’s not a guarantee because it’s different.  Like, really different.  Even after it’s sat overnight the seeds still have a tiny bit of a “crunch” to them and the seeds get stuck in your teeth and bug you, which is what bothers me the most, but something as delicious and easy as this pudding is worth it 🙂

I usually make a chocolate chia seed pudding, which is so delicious with almost any fresh fruit or even just by itself.  I think it was the fresh pineapple that convinced me to try a coconut version and trust me, it’s amazing.  This pudding is pretty rich, which is good with fresh fruit but if you want to make it a little lighter or just want to enjoy it on it’s own, you can try subbing coconut milk from a carton in place of the can of coconut milk, which should be about 1 1/2 cups.

I hope you’ll excuse the short post, I’m having a great day in the kitchen for the first time in a good week and a half and don’t want to waste any of the day!  See you back here tomorrow for another recipe!

[print_this]Coconut Cream Chia Pudding

Serves 4

  • 1 can light coconut milk
  • 1/2 C chia seeds(I used white but any kind will work)
  • 1/3 C maple syrup
  • 1 tsp vanilla
  • Pineapple or other fresh fruit to serve

In a bowl or jar, mix together the coconut milk, chia seeds, maple syrup and vanilla.  If possible, leave on the counter for 20 minutes and stir well before covering and placing in the fridge overnight.  Or leave the pudding on the counter for another 20-30 minutes, or until the seeds have thickened the pudding before serving.  Stir well before serving.  If the pudding has been allowed to sit long enough to become too thick, thin with a little water or a splash of non-dairy milk(coconut or almond work fine but you can use water as well).  Serve topped with pineapple or other fresh fruit.[/print_this]

Leave a Comment

{ 9 comments… read them below or add one }

1 Hillary February 23, 2014 at 12:14

I’ll join the chia pudding crazy club! Love it! I put some dried cranberries and ginger. I don’t put any sweetner in. The cranberries make it sweetened.


2 2peasandapot June 28, 2012 at 07:07

really nice! reminds me of a place near us.


3 Erin @ Texanerin Baking June 26, 2012 at 11:18

I think I’d like to try chia seeds but they haven’t been approved for human consumption in the EU. Or maybe it’s just Germany. Booo!

But you know what? I REALLY want pineapple now. Your pictures are making me crave pineapple more than I ever have.


4 Nicole, RD June 26, 2012 at 07:33

Creative! I am loving chia seeds 🙂


5 Heather June 26, 2012 at 07:21

I love Coconut Quinoa Pudding so I am thinking I might like this as well, although I am thinking that I may start off with the Chocolate version and see how it goes 🙂


6 Joanne June 26, 2012 at 05:06

I have a bag of chia seeds that I NEVER use so I should make this pudding! I’ve yet to encounter a pudding that I don’t like so I’m sure I’ll love this!


7 Kathryn June 26, 2012 at 02:28

I’ve never tried chia seed pudding but I did notice that my local grocery store has started stocking them so I might have to try it!


8 Gina @ Running to the Kitchen June 25, 2012 at 21:39

You’re not crazy, I love chia pudding too! But I also love tapioca so I’m pretty sure I’m not normal when it comes to the weird texture things. I’ve made it with coconut milk before but never pineapple. I’ll have to throw some in next time 🙂


9 Cara June 25, 2012 at 18:45

It took me a little while, but I love chia seed pudding too. Chocolate for me, please!


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