It’s not quite summer, but the warmer weather is here. Although you may not be able to turn on vacation mode, you can enjoy a healthy, tropical vegan recipe. This pineapple coconut chia pudding will take you to that sandy beach on that secluded island in the Pacific. Instead of an unhealthy, sugary cocktail that delivers empty calories, this chia pudding provides lots of fiber, protein, healthy fats, and many vitamins and minerals.
As a quick note, this recipe is not raw vegan because it contains canned coconut milk. Now, you can make this recipe raw vegan and cleanse-approved if you make the coconut milk from scratch? Yes, this is actually possible, but requires a lot of effort. Click here to learn how to make your own raw vegan coconut milk. Plus, if you decide to make your own coconut milk, you know that it has no added sugars in it. The coconut milk provides a lot of creaminess and healthy fat, giving this chia pudding a more pudding-like texture. Plus, is there a more classic combination than coconut and pineapple? This is the piña colada of healthy breakfasts, people!
This chia pudding is a great way to start your day because it helps to energize the body and keep you full until lunch. You get a lot of omega-3s from the coconut milk and the chia seeds, and you get healthy digestive enzymes from the pineapple. The pineapple also offers lots of vitamin C, with just one cup satisfying 88% of your recommended daily intake. It also provides vitamin B6, potassium, folate, magnesium, riboflavin, copper, thiamine, manganese, and more!
- Prep Time:15m
- Total Time:15m
- Serves: 2 servings
- Category: Breakfast, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c coconut canned milk (unsweetened)
- 4 tbsp. chia seeds
- 1 tbsp. raw agave nectar
- 1 tsp. alcohol-free vanilla extract
- 1 c pineapple, cubed and frozen overnight
- Fresh pineapple, diced (optional garnish)
Instructions
- In a large bowl, whisk the coconut milk, agave, and vanilla extract until completely combined.
- While whisking, pour in the chia seeds slowly to avoid clumping. Keep whisking once you add all of them to the bowl.
- In a blender, blend up the pineapple with a little water until you get a smooth consistency.
- Pour the blended pineapple into the bowl with the chia mixture and whisk to combine. Alternatively, divide the blended pineapple into two separate glasses. Pour the chia pudding on top of the blended pineapple in the glass to have two layers and refrigerate overnight. If you combine the pineapple with the chia mixture in the bowl, simply divide that mixture between two glasses and then refrigerate overnight.
- Remove from the fridge in the morning and enjoy. You have the option to garnish with freshly chopped pineapple if you want.
