This chia seed pudding lets you indulge your sweet tooth in a better-for-you way. Fresh pineapple and mango sweeten things naturally, while the chia seeds thicken the coconut milk into a filling custard that makes just as good a snack or breakfast as dessert.

Tropical Chia Seed Pudding

Recipe by: The Corner Kitchen

Makes: 4 servings

​Ready in: 15 minutes


2 cups low-fat coconut milk

1/2 cup roughly diced pineapple

1/2 cup roughly diced mango

1/4 cup unsweetened coconut flakes

1/2 cup chia seeds

1 tablespoon agave syrup (optional)

2-3 tablespoons additional chopped fruit (we used pineapple, mango, and strawberries)

Coconut flakes, for garnish


1. Combine coconut milk, pineapple, mango, and coconut flakes in a blender or food processor until smooth.

2. In a medium bowl, combine chia seeds, coconut milk mixture, and agave syrup, if using, and stir until fully combine. Cover and refrigerate for a couple hours up to overnight.

3. When ready to serve, garnish with additional diced fruit and coconut flakes.

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