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Pineapple Chia Seed Pudding Overnight Version

This overnight pineapple chia seed pudding delivers creamy texture, tropical flavor, and effortless make-ahead convenience for busy mornings.
Print Recipe
Prep Time 10 minutes
Overnight Chill 8 hours
Total Time 8 hours 10 minutes
Servings: 5 jars
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups milk dairy or plant-based
  • 1/2 cup chia seeds
  • 1 cup pineapple finely diced
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
Toppings
  • 1/4 cup toasted coconut optional
  • 1/4 cup granola optional
  • 1/4 cup fresh pineapple for garnish

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Jars
  • Freezer
  • Tray
  • Scoop
  • Refrigerator

Method
 

  1. Whisk milk, chia seeds, maple syrup, and vanilla until fully combined.
  2. Fold in diced pineapple. Rest five minutes, then whisk again to prevent clumps and improve texture.
  3. Divide evenly into jars, cover, and refrigerate overnight until thick and creamy.
  4. Stir gently before serving. Add a splash of milk for a softer consistency if desired.
  5. Top with toasted coconut, granola, and fresh pineapple before enjoying chilled.

Notes

For a softer texture, stir in extra milk. For a thicker result, add more chia seeds. Freeze plain portions for extended storage and thaw overnight. Add crunchy toppings after chilling for the best assembly. Customize with mango, lime zest, cinnamon, or berries. Refrigerate up to four days.