Creamy White Rum and Coconut Chia Pudding
A smooth and rich chia pudding infused with white rum and coconut milk, offering a tropical twist on a healthy dessert. This Caribbean-inspired recipe, ready in about 10 minutes, layers chia seeds, unsweetened coconut milk, white rum into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 2 tbsp white rum
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp for garnish toasted shredded coconut
- 1/2 cup for topping fresh pineapple chunks
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a mixing bowl, whisk together 1 cup unsweetened coconut milk, 2 tbsp white rum, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until smooth and combined.
- Step 2: Stir in 1/4 cup chia seeds, mixing well to ensure no clumps remain. Let the mixture sit for 5 minutes, then whisk again to evenly distribute the seeds.
- Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into pudding.
- Step 4: Before serving, stir the pudding gently. Spoon into serving glasses and top each with 1/2 cup fresh pineapple chunks and 2 tbsp toasted shredded coconut for texture and tropical flavor.
