Creamy coconut milk, sweet pineapple, and a hint of lime juice come together to create a refreshing, energizing breakfast (or snack!) that feels like a beach day in a jar. Plus, it’s super easy to make — perfect for busy mornings before a flight or when you’re just dreaming of somewhere warm and breezy.
Why You’ll Love Piña Colada Overnight Chia Pudding
✔ Instant island vibes – Every bite feels like a mini getaway.
✔ Make-ahead magic – Prep it the night before and wake up to a ready-to-go breakfast.
✔ Thick & creamy – No watery texture, just a perfectly smooth consistency.
Tips for the Best Piña Colada Overnight Chia Pudding:
✔ Let it sit longer – 24 hours gives an even creamier consistency.
✔ Taste before chilling – Depending on your pineapple, you might want to add a touch of honey or maple syrup.
FAQs
It stays fresh for up to 4-5 days in an airtight container.
Add more honey or maple syrup.
Yes, you can freeze chia pudding! However, the texture might change slightly once thawed, as chia pudding can become a bit more liquid after freezing.
More Recipes You’ll Love
Lemon Blueberry Overnight Chia Pudding
Coconut Pecan Granola Clusters
Piña Colada Overnight Chia Pudding
Description
Equipment
Ingredients
- 4 Tablespoons chia seeds
- 1 cup coconut milk
- 2 Tablespoons maple syrup or honey adjust to taste
- 1 Teaspoon vanilla extract optional
- 1/2 cup fresh pineapple chunks
- 1 Tablespoon fresh lime juice
- a pinch of lime zest
For serving (optional):
- fresh pineapple, coconut flakes, and lime zest
Instructions
- Add all the ingredients to a high-speed blender. Blend until smooth and creamy.
- Taste. Add more sweetener or a little more lime juice for brightness if needed.
- Pour into the jars and refrigerate for at least 4 hours (or overnight) until thickened.
- When ready to enjoy, give it a good stir and add fresh pineapple, coconut flakes, and lime zest (optional).
- Store the pudding in the fridge for up to 5 days.