Uploaded May 2026 | Updated September 2026, 3 weeks ago
Check out this Healthy Teaching Kitchen recipe video featuring a refreshing Piña Colada Chia Pudding, made with nourishing ingredients like chia seeds, pineapple, and light coconut milk. This tropical-inspired treat is easy to prepare, rich in fiber, and perfect for breakfast, a snack, or a light dessert.
Prep: 5-10 minutes | Chill time: 6 hrs or overnight | Total: 6 hrs 10 minutes | Yield: 4 servings | Serving Size: 1/2 cup
Ingredients:
1 cup canned light coconut milk
¼ cup chia seeds
1 tablespoon agave syrup
1 teaspoon vanilla extract
1½ cups crushed pineapple, drained
2 tablespoons unsweetened shredded coconut
Directions :
1. In a medium bowl, whisk together coconut milk, chia seeds, agave syrup, and vanilla until well combined.
2. Cover bowl and refrigerate for 6 hour (or overnight).Then, stir chia seed pudding to avoid clumps.
3. Divide half of the crushed pineapple evenly into four small serving cups (about 2 tablespoons each).
4. Spoon chia pudding over the pineapple, then top with the remaining crushed pineapple.
5. Sprinkle each serving with ½ table spoon unsweetened shredded coconut and serve, or keep chilled until ready to eat.
Recipe keeps up to 3 days in the fridge.
Recipe Notes:
•Right before serving, layer with pineapple purée. If preparing ahead, store the purée and chia pudding separately to avoid a watery layer on top.
•For a refreshing frozen twist, blend frozen pineapple with ½ cup frozen banana slices for extra creaminess.
Nutrition Facts Per Serving: Calories: 200 | Total Fat: 13g | Saturated Fat: 8g | Sodium: 35mg | Total Carbohydrate: 20g | Dietary Fiber: 5g | Protein: 3g
For more recipes, please visit nutrition.va.gov
Check out this Healthy Teaching Kitchen recipe video featuring a refreshing Piña Colada Chia Pudding, made with nourishing ingredients like chia seeds, pineapple, and light coconut milk. This tropical-inspired treat is easy to prepare, rich in fiber, and perfect for breakfast, a snack, or a light dessert.
Prep: 5-10 minutes | Chill time: 6 hrs or overnight | Total: 6 hrs 10 minutes | Yield: 4 servings | Serving Size: 1/2 cup
Ingredients:
1 cup canned light coconut milk
¼ cup chia seeds
1 tablespoon agave syrup
1 teaspoon vanilla extract
1½ cups crushed pineapple, drained
2 tablespoons unsweetened shredded coconut
Directions :
1. In a medium bowl, whisk together coconut milk, chia seeds, agave syrup, and vanilla until well combined.
2. Cover bowl and refrigerate for 6 hour (or overnight).Then, stir chia seed pudding to avoid clumps.
3. Divide half of the crushed pineapple evenly into four small serving cups (about 2 tablespoons each).
4. Spoon chia pudding over the pineapple, then top with the remaining crushed pineapple.
5. Sprinkle each serving with ½ table spoon unsweetened shredded coconut and serve, or keep chilled until ready to eat.
Recipe keeps up to 3 days in the fridge.
Recipe Notes:
•Right before serving, layer with pineapple purée. If preparing ahead, store the purée and chia pudding separately to avoid a watery layer on top.
•For a refreshing frozen twist, blend frozen pineapple with ½ cup frozen banana slices for extra creaminess.
Nutrition Facts Per Serving: Calories: 200 | Total Fat: 13g | Saturated Fat: 8g | Sodium: 35mg | Total Carbohydrate: 20g | Dietary Fiber: 5g | Protein: 3g
For more recipes, please visit nutrition.va.gov
