It’s been awhile since I made a chia pudding so I thought I’d give this combination a go! With it being 34C/93F the last few days, baking is out of the question for me. The tropical taste of coconut and pineapple are a perfect fusion and satisfy any cravings you may have.
I used white chia seeds for the first time in this. They don’t taste any different than the black chia seeds, but are more visually appealing for lighter colored puddings.
The sauce is quite simple to make. You don’t have to add any sweetener to the sauce, but it will depend on how sweet your pineapple is. I used Coconut White Balsamic Vinegar in mine and it is awesome! If you don’t have coconut flavored vinegar, feel free to use any white balsamic vinegar or a splash of lemon juice.
Coconut Chia Pudding with Pineapple Sauce
- 1/2 Cup White Chia Seeds
- 1 3/4 Cups Coconut Milk
- 1 tsp Pure Coconut Extract
- 2 Tblsp Maple Syrup
- 2 Cups Pineapple
- 3 Tblsp Coconut White Balsamic Vinegar
- 1 Tblsp Maple Syrup optional
Starting with the pudding, combine the coconut milk, maple syrup and coconut extract. Whisk in the chia seeds and refrigerate for an hour.
While the pudding is setting, you can start the sauce. Combine the pineapple, vinegar and maple syrup in a saucepan. Cook until the pineapple is soft; approximately 15 minutes.
Cool for 5 minutes and then put in a blender and puree until there are no chunks. Refrigerate until cooled and layer with the chia pudding.