Go Back

Pineapple Chia Seed Pudding Recipe

This pineapple chia seed pudding delivers a creamy, tropical breakfast with wholesome ingredients and easy overnight preparation for busy mornings.
Print Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 bowls
Course: Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Jar with Lid
  • 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 for a smooth texture.
  3. Cover and refrigerate for at least eight hours until thick and creamy.
  4. Stir gently before serving. Add a splash of milk if a thinner consistency is preferred.
  5. Top with toasted coconut, pecans, and extra pineapple before serving.

Notes

For a softer texture, add more milk. For a thicker pudding, increase chia seeds slightly. Freeze individual portions for convenient meal prep, then thaw overnight before serving. Handle gently during assembly to keep the fruit intact. Customize with mango, lime zest, or cinnamon. Store covered in the refrigerator for up to four days.