Yes yes YES — Tropical Pineapple Coconut Chia Pudding 🍍🥥🌈 is sunshine in a jar! Light, creamy, and bursting with juicy island flavor — it’s like a beach vacation but make it breakfast (or snack… or dessert). ☀️🌺✨
🍍 Tropical Pineapple Coconut Chia Pudding
Ingredients (2–3 servings):
- ½ cup chia seeds
- 2 cups coconut milk (from the carton or canned for extra creaminess 🥥)
- 1 tbsp maple syrup or honey (optional)
- 1 tsp vanilla extract
Topping / Layering:
- 1 cup chopped fresh or canned pineapple 🍍
- Toasted coconut flakes 🥥
- Lime zest (for that ✨zing✨)
- Optional: a few mint leaves or granola on top 🌱
Instructions:
- Mix chia pudding base: In a jar or bowl, whisk together chia seeds, coconut milk, sweetener, and vanilla. Let sit 5 mins, stir again, then refrigerate for 4+ hours or overnight.
- Prep pineapple: Chop and chill fresh pineapple or lightly sauté with a splash of coconut oil for extra flavor.
- Assemble: Layer chia pudding with pineapple, top with toasted coconut, lime zest, and optional mint/granola.
- Serve chilled — spoon, smile, repeat. 💛
Flavor Vibe:
Creamy, fruity, and refreshing with a tropical flair — like your favorite smoothie bowl in a spoonable, dreamy form. 🏝️🫶
Serving Tips:
- Use clear jars or glasses to show off the layers = ✨IG-worthy✨
- Great for meal prep — stays fresh 3–4 days in the fridge
- Swap pineapple for mango, papaya, or passion fruit if you’re feelin’ wild 🌈
Want a caption, carousel post flow, or a breezy reel script for this tropical treat? I’m totally in vacation-mode and ready to help 🍹📱🌺
