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We’ve had a lovely couple of days of sunshine in the UK and it’s the perfect time to dig into this pina colada chia pudding for dessert or for breakfast for a tropical start to your day. It’s made ahead of time, so there are no excuses for skipping breakfast with this one.  Also, it couldn’t be any easier to make and it’s vegan too!

Have you tried chia seeds before?  They’re amazing little things and full of powerful nutrition and can be very filling. I love how they swell up and absorb all the liquid – a little goes a long way with chia seeds! 

5 from 1 vote
Vegan Pina Colada Chia Pudding

Packed full of pineapple and coconut tropical flavours this chia pudding is perfect for breakfast and dessert.  It's vegan too!

Servings: 2
Author: Jemma Andrew-Adiamah
  • 2 tbsp chia seeds
  • 500 ml almond milk
  • 1/2 pineapple
  • 2 tbsp dessicated coconut (or milk of your choice)
  • 1-3 tsp maple syrup
  1. In a bowl, stir together the chia seeds, almond milk, maple syrup and coconut. Leave to stand for 20 minutes so that the chia seeds swell up.

  2. Puree the pineapple in a blender or food processor that it's completely smooth.  

  3. When the chia pudding is ready, put the puree in the bottom of a glass or jar and layer the chia pudding on top. Sprinkle over some more coconut before serving.


There are all kinds of chia puddings that you can make, but I love the delicious tropical flavours of this one.  It’s packed with fresh pineapple and lots of coconut, so tastes exactly like a pina colada cocktail.  

When the weather gets warmer, cold breakfasts are my preferred choice and if I don’t fancy a smoothie then you can be sure that I will be making a chia pudding. To me, they’re much more refreshing in the heat than a bowl of hot oats.  A pina colada reminds me of my travels abroad and this is the perfect way to revive those holiday feel good vibes in the comfort of your own home. 

As you can see, there are only 5 ingredients so if you’re in a rush it’s pretty simple to throw together.  However, it can be made the night before and stored in the fridge to take the thinking out of breakfast in the morning.  It’s also vegan and gluten-free too, so great if you suffer from any gluten associated allergies or follow a vegan diet.

Have you tried chia seeds before?  What’s your favourite way to use them?

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