Pina Colada Chia Seed Puddings
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Prepping for spring break? Winter blues got you down? Just want an excuse to drink in the morning? Then make these Pina Colada Chia Seed Puddings!
Admittedly, there’s no actual alcohol in these. If you want to throw a splash of rum in there though, who am I to stop you? It’s 5 o’clock somewhere! What is in these tropical jars however, is a Cabo cruise worth of nutrients. The chia seeds provide protein and omega 3’s and there’s plenty of fiber and healthy fats to keep you full and satisfied. There’s even a vegetable in there. When was the last time your poolside drink had that?
These are also an easy addition to any meal prep menu. They’re as simple as mixing everything in a bowl and throwing it in some cute mason jars for aesthetics. The only hard part is waiting for them to thicken in the fridge, but you can use that time to work on your tan.
I like topping mine with some Mango Frooze Balls before serving for a little extra tropical flair and texture, but toasted coconut shreds or fresh cut pineapple make great additions as well.
Whip up a batch of these, take a bite, and instantly be transported to a white sand beach. Okay, maybe food transport technology isn’t quite there yet. At least with a jar of these nutritious Pina Colada Chia Seed Puddings you’ll be able to forget the February blizzard raging outside for a few minutes.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 3 servings
200 g - Riced, Frozen Cauliflower
48 g - White Chia Seeds*
130 ml - Full Fat Coconut Milk
20 ml - Maple Syrup
200 g - Frozen Pineapple Chunks - thawed
170 g - Coconut Yogurt*
1 pack - Mango Frooze Balls - Optional
½ tsp - Vanilla Extract
¼ tsp - Coconut Flavoring - Optional
¼ tsp - Rum Flavoring - Optional
¼ tsp - Salt
Steam frozen cauliflower rice in the microwave for 2 minutes. Allow to cool.
In a bowl, add cauliflower rice, chia seeds, coconut milk, maple syrup, vanilla extract, coconut flavoring, rum flavoring, and salt. Stir until well combined*.
In jars, lay down a layer of frozen pineapple, followed by the coconut chia seed pudding, coconut yogurt, and Mango Frooze Balls.
Allow to chill and in the fridge for at least 3 hours, ideally overnight*.
Before serving, add any additional toppings you desire, and enjoy!
Store in the fridge for up to 4 days.
- You can sub black chia seeds for white chia seeds in this recipe. It will not affect the taste. The white chia seeds are only for color.
- For a lower fat and higher protein option, sub the coconut yogurt for 170 g of Greek yogurt + ¼ tsp coconut flavoring
- Make sure to stir the chia seed mixture well. Chia seeds like to clump together, so scrape down the sides of the bowl to ensure there are no clumps.
- If the chia seed mixture is too thick, add additional coconut milk or water until desired consistency is reached.
If you need another way to use up that can of coconut milk, make these Spicy Beet Coconut Milk Soup.