I’m aware that there’s a time and place for everything, in the case of pina colada it’s a swim-up bar at a tropical resort or under a cabana while gazing at the turquoise water meeting the impossibly blue sky.
But I realize that not all us have the time or the means to fly to the tropics just to sip pina colada.
So what about a pina colada in pudding form that’s also super good for you?
Too good to be true?
Of course not.
Introducing the Pina Colada Chia Pudding.
All the flavors are there minus the booze but with chia seeds.
You guys like chia seeds?
You know I do, but I totally get it that some do not like their texture.
I still find fascinating how they can absorb liquid and grow up to 9 times their size. They’re dope.
The fact that you take coconut milk and turn it into a delicious pudding just by adding chia seeds is really cool.
Needless to say it, you can totally add rum for a grown-up version and enjoy it as a refreshing and nutritious dessert. Your call.
You don’t have to be on a tropical island to enjoy pina colada. See? Everybody wins.
Pina Colada Chia Pudding Print this recipe!
Note: if you feel like, you can definitely add a splash of rum. I won’t judge, I promise.
4 tablespoons chia seeds (I used HealthWorks)
¾ cup full fat coconut milk (I used BPA-free Natural Value)
½ cup coconut water
1 tablespoon maple syrup (or mild-tasting honey)
Seeds of ½ vanilla pod, scraped (or 1 teaspoon vanilla extract)
½ cup pineapple chunks
Shredded coconut, for garnish
In a bowl (or a Mason glass jar) combine chia seeds, coconut milk, coconut water, maple syrup, and vanilla seeds. Mix well.
Refrigerate for at least 1 hour (overnight best), this allows the chia seeds to absorb the moisture and thicken.
Before serving, top with pineapple chunks and sprinkle with shredded coconut.
One serving yields 323 calories, 23 grams of fat, 23 grams of carbs, and 8 grams of protein.