Pineapple Coconut Chia Pudding
Made with frozen pineapple and 6 other ingredients, this blended Pineapple Coconut Chia Pudding is a delicious and refreshing treat that takes 5 minutes to make. Packed with collagen, fiber, healthy fats, and plant protein, this easy recipe is vegan and gluten-free.
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Made with refreshing pineapple, coconut cream, and coconut condensed milk, this Pineapple Coconut Chia Pudding tastes like Dole Whip! This chia pudding is a quick recipe with a total time (from prep time to consumption) of around 5 minutes. And, it packs a collagen punch, thanks to Naked Marine Collagen.
A quick word about Naked Marine Collagen
Naked Marine Collagen is odorless, tasteless, and contains 11 grams of protein per scoop. It mixes well into hot and cold beverages, and is sugar-free, gluten-free, and dairy-free. Read more about it here and get one for yourself! You can save $10 by signing up for the autoship option.
Now, back to this Pineapple Coconut Chia Pudding
This is a blended chia pudding in which all the ingredients were added to a high-speed blender and blended until smooth. This blended pineapple coconut chia seed pudding can be eaten as soon as it is out of the blender.
While chia seeds are nutritional powerhouses, this article suggests there may be added benefits to consuming them ground or blended, such as better absorption of their omega-3 fatty acids and protein.
I love making blended chia puddings like this coconut pineapple chia seed pudding (and this papaya one) because they are just so quick to make and eat. There’s no waiting for 4 plus hours while the chia seeds absorb the liquid they are in.
This Pineapple Coconut Chia Pudding is loaded with nutrients, collagen, and flavor! And, it is made with only 7 ingredients.
Ingredients and Substitutions
- Pineapple
I used thawed frozen pineapple in this recipe. This can be replaced with ripe pineapple. However, if you prefer another fruit like mango or banana, those two options would work as well. - Chia seeds
Black chia seeds are easily available and my choice for this blended chia seed pudding. But, they can be substituted with white chia seeds if you have some on hand. - Pineapple juice
Canned pineapple juice was used in this. It can be substituted with fresh pineapple juice or even the frozen pineapple juice that can be found in the freezer section of most grocery stores. However, if the pineapple is substituted with mango, use mango juice. And, if the pineapple is substituted with a banana, use some almond milk or cashew milk. - Coconut cream
Coconut cream has a higher fat content than coconut milk and is a lot thicker and creamier than coconut milk. I used coconut cream in this recipe as I was hoping to have this chia pudding taste like a dairy-free Dole whip dessert. However, coconut milk could be substituted to make this chia seed pudding healthier. - Coconut condensed milk
Coconut condensed milk makes this taste so indulgently creamy. However, it can be substituted with a sweetener such as maple syrup or agave. - Turmeric
I added a pinch of turmeric for color. It is totally optional and can be omitted. - Naked Marine Collagen
While Naked Marine collagen has no taste or smell, I often forget to add it to my morning coffee. So, I have found that mixing it into chia seed puddings or yogurt is a delicious way for me to get my dose of collagen.
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Instructions
- This Pineapple Coconut Chia Pudding is so easy to make.
- Start by gathering all your ingredients, some measuring cups and teaspoons, and a blender.
- Then, measure and add all the ingredients to the blender.
- Turn the blender on to a low or medium setting and blend for about 20 to 30 seconds or until all ingredients are incorporated.
- Spoon the mixture into bowls to enjoy right away, or into mason jars to store for later.
Serving
This pudding can be enjoyed straight out of the blender.
Or it can be served with some chopped pineapple chunks and some whipped coconut cream or Greek yogurt.
It can also be served with some layers of crunchy granola and nuts for added texture.
Storage
Some days, I meal prep a batch of this Pineapple Coconut Chia Pudding and store it in airtight containers in the fridge for up to 3 days.
These chia seed puddings are perfect for breakfast or a snack.
Ingredients
- 1/4 cup chia seeds
- 1/2 cup pineapple juice
- 1/2 cup coconut cream
- 3 tbsp. coconut condensed milk
- 1/8 tsp turmeric
- 1/2 cup frozen pineapple
- 2 scoops scoops Naked Marine Collagen
Instructions
- Start by gathering all your ingredients, some measuring cups and teaspoons, and a blender.
- Then, measure and add all the ingredients such as the frozen pineapple, chia seeds, pineapple juice, coconut cream, coconut condensed milk, turmeric, and Naked Marine Collagen to the blender.
- Turn the blender on to a low or medium setting and blend for about 20 to 30 seconds or until all ingredients are incorporated.
- Spoon the pineapple coconut chia seed pudding into bowls to enjoy right away, or into mason jars to store for later.
Notes
This pudding can be enjoyed straight out of the blender. Or it can be served with some chopped pineapple chunks and some whipped coconut cream or Greek yogurt. It can also be served with some layers of crunchy granola and nuts for added texture.
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Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
This pudding looks amazing! I mean, chia seeds, rich coconut cream (and condensed coconut milk – my fave!), and luscious chunks of pineapple? That’s a perfect spring and summer dessert or snack!
You had me at pineapple + coconut! This sounds like a tropical paradise in a glass, Shashi. And the added protein thanks to the collagen is a great idea, too. Thanks for sharing!!
Thank you for sharing this recipe
I didn’t know about a “blended chia pudding” before. Tried this recipe this morning with regular condensed milk and cream and it turned out amazing.
This definitely tastes like Dole whip!