Coconut Pineapple & Mango Chia Pudding

Chia seeds are an amazing superfood packed full of nutritional benefits such as fibre, protein, calcium and magnesium. This recipe is a yummy tropical treat perfect for a healthy breakfast on the go or a sweet afternoon snack.

This recipe is gluten and refined sugar free and depending on whether you use dairy milk and/or honey this recipe can be adjusted to be dairy-free and vegan as well.


Serves: 4  /  Prep Time: 10 mins  /  Set Time: 3-5 hours  /  Recipe inspired by: With Two Spoons


8 tbsp white or black chia seeds

1 cup water

1 cup milk (dairy, almond, coconut, soy or rice)

4 tbsp pure maple syrup or liquid honey

1 tsp vanilla essence

For the Pineapple & Mango Puree:

1 cup chopped pineapple

1/2 cup chopped mango


Coconut creme to serve

Coconut chips to serve


  • Place chia seeds in a bowl with water, milk, maple syrup and vanilla essence and whisk for 3-5 minutes until the mixture has slightly thickened. Whisking ensures the chia seeds don't clump together when the pudding sets. Cover with a lid and leave to set in the fridge for 3-5 hours, or overnight.
  • Using a high powered blender or small food processor, puree the pineapple and mango until smooth.
  • Divide the pudding between four jars/bowls. Top with a generous amount of pineapple mango puree.
  • Add fresh pineapple, mango, coconut chips and coconut creme to taste.
  • Serve immediately or refrigerate in airtight containers up to 3 days.


Recipe Notes:

This recipe is gluten-free, refined sugar free and can be made dairy free  and vegan if you don't use dairy milk.