No-Bake Tropical Chia Pudding with Pineapple and Coconut

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A creamy, no-cook chia pudding infused with tropical pineapple and coconut flavors, perfect for a light summer breakfast or dessert. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, unsweetened coconut milk, maple syrup 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 180 calories and feeds 4, 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 maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh pineapple chunks
• 2 tbsp toasted shredded coconut
• 1 tsp, finely grated lime zest

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until fully combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumps. Cover and refrigerate for at least 3 hours or overnight until the pudding thickens to a creamy consistency.
3. Step 3: Before serving, stir the pudding well. Divide into 4 serving glasses or bowls.
4. Step 4: Top each portion with 1/2 cup fresh pineapple chunks, sprinkle 2 tbsp toasted shredded coconut, and garnish with 1 tsp finely grated lime zest for a zesty finish.
5. Step 5: Serve chilled for a refreshing and healthy summer treat.