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A glass jar filled with creamy pineapple chia pudding topped with fresh pineapple chunks and coconut flakes.
Layla

Pineapple Chia Pudding

Creamy coconut chia pudding layered with bright, caramelized pineapple for a tropical breakfast that tastes like vacation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

For the Chia Pudding
  • 1.5 cups full-fat coconut milk from a can, shaken well
  • 0.5 cup unsweetened almond milk
  • 0.5 cup chia seeds
  • 3 tbsp pure maple syrup plus more to taste
  • 0.5 tsp vanilla extract
  • 0.25 tsp fine sea salt
For the Caramelized Pineapple
  • 2 cups fresh pineapple cut into 1/2-inch pieces (about 1/2 medium pineapple)
  • 1 tbsp unsalted butter or coconut oil
  • 1 tbsp light brown sugar
For Topping
  • 0.25 cup toasted coconut flakes
  • fresh mint leaves optional, for garnish

Equipment

  • Medium mixing bowl
  • Whisk
  • Medium Skillet
  • 4 small jars or glasses for serving

Method
 

Make the Chia Pudding
  1. In a medium bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt until completely smooth. The coconut milk should be fully incorporated with no white streaks remaining.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again to break up any seeds that settled. Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding consistency.
Caramelize the Pineapple
  1. Melt the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar, tossing to coat. Cook undisturbed for 2 minutes until the edges start to caramelize, then stir and continue cooking for 3-4 more minutes until golden brown and the juices have reduced to a syrupy glaze. Remove from heat and let cool to room temperature.
Assemble and Serve
  1. Stir the chilled chia pudding to loosen it - it will be quite thick. Spoon a layer of pudding into each jar, top with a layer of caramelized pineapple, then repeat. Finish with a final layer of pudding and a few pieces of pineapple on top.
  2. Sprinkle with toasted coconut flakes and garnish with mint if using. Serve immediately or refrigerate for up to 3 days.

Notes

For the best texture, use black or white chia seeds - they hydrate the same. If your pudding is too thick after chilling, thin it with a splash of almond milk. The caramelized pineapple can be made up to 5 days ahead and stored in the refrigerator; bring to room temperature before assembling so it doesn't chill the pudding too much.