Coconut milk, pineapple and chia pudding

I was having some people over, for a last minute friendly dinner. I wanted to make us a quick and easy dessert for everyone to enjoy after a heavy meal. Here is my perfect idea of a light dessert, coconut milk, pineapple and chia pudding. Super easy to whip up, but most of all very light. Make sure you prepare the dessert a couple hours in advance so the chia seed’s gelatin coating has time to form. I used pineapples for their exotic and sweet taste, but you could also use any other fruit you have on hand.

Coconut milk, pineapple and chia pudding


5 minutes
Prep time

Cook time

Pause time

Vegan | To go | Baby friendly | Cheap


For the chia pudding

1 can of coconut milk (400 ml)
1/4 cup of sweetened coconut milk (50 à 75 ml)
7 tbsp. chia seeds
5 tbsp. maple syrup
1/4 tsp. vanilla

For the fruits

30 small pieces of pineapples


  1. In a bowl, mix all the ingredients “For the chia pudding”.
  2. At room temperature, let the pudding rest for 30 minutes.
  3. Mix the pudding and let it rest in the Frigidaire for 3 hours.
  4. At serving time, in a glass create layers by altering in between the pudding and the pineapples. Repeat the steps for every glass.

The chia pudding can be kept in the fridge for a couple of days. It can be eaten as a snack or also as a breakfast on the go!

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