This recipe for Chia Seed Pudding calls for coconut milk to create a refreshing Pineapple Coconut Chia Seed Pudding. Topped with fresh pineapples and toasted coconuts it’s an absolutely yummy breakfast!
I didn’t know I liked Chia Seed Pudding until Haley made me try it at our neighborhood monthly brunch. At first I refused to try it and even threatened to spit it up on the table if I didn’t like it. She shook her head in disbelief, gave me the Haley Look (anyone who knows Haley knows this look…) and poured me a small serving. I hesitated. I took a bite. Thought about it for a second then decided to be an adult and not spit it out. Chia Seed Pudding has a strange texture but I really liked the flavor of it. I liked it so much that I decided to make it at home for a quick and easy breakfast!
The base is quite simple and you can add anything to it…. Here’s what the Chia Seed Pudding will look like after refrigerating it for 30 minutes. However, the longer you refrigerate it the better.
Instead of using almond milk as she did, I went for Coconut Milk to create a refreshing Pineapple Coconut Chia Seed Pudding. Nothing goes better with coconuts than pineapples so I ran across the street and got a pineapple to add to the pudding. I love it that here in China, my fruit lady peels the pineapple for me! Look at that pineapple! So awesome! How am I going to live without my fruit lady in the USA?
Now that I know I’m moving back to the USA it’s time to start getting healthy, work out and most importantly eat right. I started doing intermittent fasting back in October where I eat between the hours of 11am and 7pm. At 11, I like to break my fast on a small light breakfast then eat lunch at around 12:30-1:00. For me, eating back to back like this I find that I’m snacking less and after the first few days I’m not starving by 11:00. The only problem is by 11:00 my day has started. I’m out and about so I need a breakfast I can take with me. Pineapple Coconut Chia Seed Pudding works perfectly for those on-the-go days. Plus it’s so filling that my lunch is lighter since I’m really not that hungry. Is this fasting method working so far? I don’t know. I haven’t seen the pounds just fall off but overall I feel healthier and full throughout the day without snacking. I also added in yoga, personal training and pilates 5 days a week. That should help right?
Instead of making Chia Pudding with almond milk, I went for coconut milk to create a refreshing Pineapple Coconut Chia Seed Pudding. Topped with fresh pineapples and toasted coconut flakes it's absolutely delicious!
10 minPrep Time
40 minTotal Time
- 1 Ripe Banana, mashed
- 1/2 cup Greek Yogurt or Laban
- 1 cup Coconut Milk
- 1 teaspoon Vanilla Extract
- 1/4 cup Chia Seeds
- 1/4 cup Toasted Coconut Flakes
- 1 cup fresh Pineapples, cut into small pieces
- In a Tupperware bowl mash the banana and stir in the yogurt until smooth.
- Pour in the coconut milk, vanilla and chia seeds and stir well to combine.
- Cover with lid.
- Refrigerate for at least 30 minutes.
- Top each bowl of Pineapple Chia Seed Pudding with fresh pineapples and toasted coconut flakes!
- Enjoy cold!