Pineapple mango chia pudding is the perfect breakfast or sweet afternoon snack. This pineapple chia pudding will remind you of being on a tropical vacation any time of year! Ready in just 5 minutes with no waiting time, this is perfect for a quick, healthy meal.
Why you will love this recipe
- Naturally sweetened with fresh pineapple and frozen mango, this chia pudding is the perfect meal when you are craving something fruity and tropical! You could also use frozen pineapple to make this any time of the year! This recipe is vegan, dairy free, paleo, Whole30 and gluten free so is great no matter how you are eating!
- Unlike other chia pudding recipes, this is ready FAST! No need to soak the chia seeds 4 hours in the fridge, I use ground chia seeds (that I grind in a blender) that quickly thicken up the pudding without the need to soak in the fridge for hours!
- Easy to make it your own! If you love to add protein, I will give you some great options for that! If you like your pudding a bit sweeter, you could add medjool dates, maple syrup or honey. If you want more tropical flavors, you could add chopped macadamia nuts or toast larger coconut flakes.
- Ground chia seeds – grind your own chia seeds in a high speed blender. Ground chia seeds set up quickly in milk and can be stored in the fridge if you grind a big batch at once.
- Dairy free milk – use any dairy free milk you love. You could use almond milk, oat milk, cashew milk, coconut milk or hemp milk.
- Frozen mango chunks – frozen mango is easy to keep on hand. Simply defrost on the counter or in the microwave 30 seconds before use.
- Fresh or frozen pineapple chunks – fresh pineapple will be naturally very sweet and add a fun tropical twist to this chia pudding. If you don’t have fresh, you can use frozen to make this any time of the year!
- Coconut flakes (optional) – coconut flakes add some crunch and texture to the pudding. They are optional but a fun addition.
How to make pineapple mango chia pudding
Start by grinding up the chia seeds in a high speed blender. I typically blend about ½ -1 cup of chia seeds at a time in my bullet blender. I store the extra chia seeds in the fridge in a well-sealed glass container.
Measure out the milk and add it to a large bowl. Get your fork or whisk out and slowly add in the ground chia. Note: the chia seeds have a tendency to clump up so stir immediately.
Continue to stir the chia seeds 1 minute to ensure they are all absorbing some liquid. Let this mixture sit 2-3 more minutes while you make the mango pineapple sauce.
In a high speed blender add the defrosted mango and ½ the pineapple. Blend on high until smooth (about 10-15 seconds).
Once the chia pudding has thickened, pour about ½ cup of the chia mixture in the bottom of a glass jar. Add ½ of the pineapple mango mixture on top. Top with another ¼-1/2 cup of chia mixture. Top with pineapples and coconut flakes.
Repeat for the other container.
Eat immediately or store in the fridge up to 3 days.
Note: This mixture is meant to be stirred together to incorporate the pineapple mango throughout the pudding for sweetness. You could just put 1 cup of the chia mixture in a jar and add the mango pineapple puree to the top and stir well.
- Ground chia seeds allow you to make chia pudding fast! Take the extra 1-2 minutes to grind up your chia seeds to make this quicker. Another added benefit is that because the chia seeds are ground down, they no longer get stuck in your teeth!
- Add your own sweetness if you prefer! This recipe is sweetened with just the mango and pineapple to keep it simple and naturally sweet.
- You can add protein to make this more of a meal! Protein can help you feel full and satisfied longer! See below for some great protein options to add to the tropical chia pudding.
- Make this ahead for a quick breakfast to take to the office or at your desk. You can make this up to 3 days in advance and store it in the fridge in a well-sealed container.
- To make this pudding creamier and more filling, you could use canned coconut milk. This will add to the pina colada chia pudding flavor.
How do you grind chia seeds?
Add whole chia seeds to a high speed blender (I actually prefer a bullet blender for this) and blend on high for 30 seconds or so. Stop and shake the cup to ensure all the seeds get blended and blend another 15-30 seconds.
Once well ground, transfer the ground chia seeds to a air-tight container and store in the fridge up to 2 months.
How long does chia pudding take to set?
Ground chia seed pudding takes about 5 minutes to set since the ground chia seeds quickly start to thicken any liquid they are added to.
Whole chia seeds will start to thicken in about 30 minutes but typically take 4+ hours to completely set. It’s typically recommended that you stir the chia pudding 1-2 times while it’s in the fridge to ensure the chia seeds are able to evenly distribute and absorb the liquid the are submerged in.
How to make chia pudding without grinding the chia seeds
- You will still use the same ratio of chia seeds to liquid. Combine them in a bowl and stir well (2-3 minutes). Chia seeds have a tendency to clump together in large masses in the beginning unless they are stirred well in a bowl.
- Once the mixture has been stirred, move it to the fridge for 4+ hours (typically overnight). If you have a chance, stir it 1-2 more times while it’s in the fridge to ensure all the chia seeds are able to absorb the liquid and create that pudding like consistency.
- Once the chia pudding is thick, follow the directions above on how to layer it with the mango pineapple puree.
How to pick a ripe pineapple
Typically most pineapple at the store is underripe when sold. You can leave it out on your counter for a few days to ripen.
A ripe pineapple will be turning yellow at the bottom (vs. green), smell like pineapple around the bottom when you pick it up and will be slightly softer when you press the skin.
Other flavors you could try for this chia pudding
You could use any fruit you have on hand to make the fruit puree. You may way to add some natural sweeteners depending on the fruit you choose. Some other ideas include:
- Blueberries or Raspberries
- Mixed berries
- Dark sweet cherries
Ways to sweeten this chia pudding
Because mango and pineapple tend to be pretty sweet on their own, I did not add any sweeteners. Often if the pineapple is not as sweet as I expected (or is a little tart) I will add maple syrup or honey to the pudding as well.
Some great options include:
- Medjool dates – these are best if they are soaked in hot water for 5-10 minutes after removing the pit. Blend them up with the pineapple and mango or blend them with the dairy free milk before adding the chia seeds.
- Maple syrup – this will blend in well added to the top of the chia pudding if you decide it’s not sweet enough after mixing the mango pineapple mixture with the chia seed mixture. Add ½ – 1 tbsp. depending to each serving on how sweet you want the mixture.
- Honey – honey may start to overpower the pineapple and mango flavors depending on how much you add to the pudding. You will want to start with ½ -1 tbsp. honey per serving depending on how sweet you want the pudding.
How to add protein to chia pudding
Adding protein to chia pudding can help it be more satisfying of a meal and help you feel full longer. Here are some great ways to add protein to chia pudding:
- Vegan protein powder – I would use a vanilla protein powder for this recipe as that would go well with the pineapple and mango flavors. You likely will not need an additional sweetener since most protein powders have some sort of sweetener added to them. You may need up to ½ cup additional dairy free milk to help dissolve the protein powder.
- Collagen peptides – collagen dissolves in hot and cold liquids and has no taste. It’s not vegan but it is Whole30 and paleo friendly. Add the collagen to the dairy free milk and chia seeds and stir to dissolve.
- Egg white protein or whey protein – depending on the brand you use, it may be sweetened or may not be. These protein options should just dissolve into the chia pudding mixture without needing any additional dairy free milk.
- Hemp hearts – 3 tbsp. of hemp hearts provides 10 grams of protein. These will add more fiber to the dish as well. Sprinkle them over the top or add them directly to the chia seed pudding mixture.
- Greek yogurt (dairy free or regular) – Greek yogurt is a great way to add more protein. It’s thick and creamy and will add a creamy texture to the pudding. Stir it in once the chia seeds are set in the milk.
Store leftover pineapple mango chia seed pudding in the fridge up to 3 days in a well-sealed container. I love Weck jars for this or mason jars with tight fitting lids.
- Dairy free milk – you could also use canned coconut milk to make a thicker pudding. You could use a combo of water + canned coconut milk to mimic the texture of almond milk or something similar.
- Pineapple and mango – see the ideas above for other fruits you could use in place of either or both of these ingredients.
- Coconut flakes – these are optional and there to add some crunch and texture. You could also use chopped cashews or macadamia nuts as well.
If you love this recipe you should try:
- Simple Chocolate Protein Pudding
- Vegan Protein Banana Bread
- High Protein Oatmeal 4 Ways
- Baked Carrot Cake Oatmeal
Pineapple Mango Chia Pudding$3.42 Recipe/$1.71 Serving
- Start by grinding your chia seeds in a high speed blender until well ground (takes about 1-2 minutes, see tips below).
- Add ground chia seeds and dairy free milk to a large bowl and stir well immediately. Stir about 1 minute to ensure there are no lumps or clumps of chia seeds.
- Let the chia mixture rest 3-4 more minutes to thicken, stirring occasionally.
- In a high speed blender, combine the defrosted frozen mango and 1/2 of the pineapple in a high speed blender. Blend until smooth (10-15 seconds).
- Pour 1/2 cup of the chia pudding mixture in a glass. top with 1/2 of the mango pineapple puree and top with 1/4-1/2 cup of chia pudding. Add 1/2 of the remaining pineapple chunks and 1/2 of the coconut flakes to the top.
- Repeat the previous step with a second glass. eat immediately or store in the fridge.
- Add whole chia seeds to a high speed blender (I actually prefer a bullet blender for this) and blend on high for 30 seconds or so. Stop and shake the cup to ensure all the seeds get blended and blend another 15-30 seconds.
- Once well ground, transfer the ground chia seeds to a air-tight container and store in the fridge up to 2 months
- Blueberries or Raspberries
- Mixed berries
- Dark sweet cherries
- 1/2- 1 tbsp. maple syrup or honey per serving
- 1-2 medjool dates, soaked in hot water and blended into the fruit puree or with the dairy free milk