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5 jars of Creamy Coconut Chia Pudding topped with pineapples and mangoes with a spoonful being taken out.

Creamy Coconut Chia Pudding


This Coconut Chia Pudding is the perfect pairing for tropical fruit in the winter and all sorts of berries in summer!



1 can coconut milk, 13.66 ounces

1/4 cup maple syrup, Grade A

1 Teaspoon vanilla

1 Teaspoon ground cardamom, freshly ground if possible

pinch of salt

1/2 cup water

1/2 cup chia seeds

1 1/2 cups chopped pineapple

1 1/2 cups frozen mango chunks


Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.

Add the chia seeds to the coconut mixture and mix just to combine.

Pour the chia pudding into 6 – 1 cup mason jars, 1/2 cup of pudding per jar.

Refrigerate for 2-3 hours to allow the pudding to thicken. Then top each pudding evenly with the fruit and refrigerate again.

This chia pudding will keep 4-5 days. If you top it with another fruit the time it keeps will vary. Berries tend to keep 2-3 days, and you can also top the pudding with fresh fruit right before serving as another option too.


If you don’t have or can’t find cardamom, cinnamon is really good too!

  • Prep Time: 10 mins
  • Category: Snack
  • Method: Mixing
  • Cuisine: American

Keywords: Coconut Chia Pudding, Tropical Chia Pudding, Pineapple Coconut Chia Pudding, Pina Colada Chia Pudding