Creamy coconut pudding layered with bright pineapple and topped with toasted flakesthat’s the magic of a Pina Colada Chia Parfait. It tastes like vacation in a glass, but comes together in minutes with pantry staples you can grab at any U.S. grocery store.
I started making these back in 2019 when I was testing tropical breakfast ideas for a Texas farmers market featureturns out chia seeds soak up coconut milk like tiny sponges and create the creamiest texture without any cooking. After blogging about wholesome ingredients for over eight years, I’ve learned that the secret is using full-fat coconut milk and letting it sit overnight so every spoonful feels indulgent but still keeps you satisfied all morning.
Yesica Andrews
Pina Colada Chia Parfait Recipe Easy Fresh and Delicious
Enjoy a tropical twist on breakfast with this Pina Colada Chia Parfait. Blending creamy coconut milk, fresh pineapple, and a hint of maple syrup, this parfait is bursting with flavor and packed with nutritious chia seeds. It’s a delightful and energizing way to start your day, perfect for those seeking a dairy-free, vegan, and gluten-free breakfast option.
extra chopped fresh pineapple and pineapple leaves for garnish
Method
In a big bowl, mix chia seeds, shredded coconut, maple syrup, and coconut milk thoroughly.
Let the mixture sit for 2 minutes, then stir again to break up any lumps.
Transfer the mixture into airtight containers and refrigerate for at least 2 hours or overnight for best results.
When ready to serve, take the chia pudding out of the fridge and build layers by alternating chia pudding with chopped pineapple and vegan Greek yogurt.
Top with extra pineapple pieces and pineapple leaves as garnish if you like.
Notes
Prepare the pudding ahead of time for a quick breakfast during busy mornings. Keep refrigerated and consume within 2 days for optimal freshness.
Why You’ll Love This Tropical Breakfast
Starting your morning with layers of creamy coconut pudding and bright pineapple feels like a mini getawayno plane ticket required. The chia seeds turn thick and luxurious overnight while you sleep, so there’s zero stove time involved.
Prep once, eat all week: Make a batch on Sunday and portion into jars for grab-and-go breakfasts that keep you full until lunch.
Naturally sweet: Just a drizzle of maple syrup lets the pineapple and coconut shine without any processed sugar.
Pantry-friendly: Everything stores well, so you can stock up when coconut milk goes on sale at your local U.S. grocery store.
No cooking required: Perfect for hot summer mornings when you don’t want to turn on the oven.
What You’ll Need (and Easy Swaps)
The base comes together with six simple ingredients that you can find in any mainstream supermarket. Full-fat coconut milk is key hereit creates that silky, rich texture that makes every spoonful feel indulgent.
After years of testing tropical breakfast recipes at Texas farmers markets, I’ve learned that shredded coconut adds a subtle chew that balances the creamy pudding beautifully. Fresh pineapple brings the brightness, but don’t worry if you need to use cannedjust drain it well and pat it dry with a paper towel.
Ingredient
Easy Swap
Coconut milk (full-fat)
Canned lite coconut milk (thinner texture) or oat milk in a pinch
Maple syrup
Agave nectar or honey if not keeping vegan
Fresh pineapple
Well-drained canned pineapple chunks, patted dry
Vegan Greek yogurt
Regular Greek yogurt or coconut yogurt
Shredded coconut
Toasted coconut flakes for extra crunch
How to Make It (Three Simple Steps)
The magic happens in the fridge while you go about your day. Whisking twice at the start prevents clumpsthose first two minutes make all the difference in getting a smooth, even pudding instead of a gloopy mess.
Step
What to Do
Timing
1. Mix base
Whisk chia seeds, coconut milk, maple syrup, and shredded coconut in a large bowl
2 minutes
2. Rest & whisk again
Let sit 2 minutes, then whisk thoroughly to break up any clumps
2 minutes
3. Chill
Transfer to airtight containers and refrigerate at least 2 hours (overnight is even better)
2+ hours
4. Layer & serve
Spoon pudding into glasses, add chopped pineapple and yogurt, then garnish
3 minutes
Pro Tip: If your pudding looks too thick after chilling, stir in a tablespoon of coconut milk at a time until it reaches your preferred consistency.
Serving and Storage Tips
These parfaits look gorgeous in clear mason jars or stemless wine glassesyou can see all those pretty tropical layers. Pack them in portable jars for work lunches, or serve in bowls for a weekend brunch that feels fancy without any fuss.
The chia pudding base keeps beautifully for up to five days in the fridge, so you can prep a big batch and assemble individual servings each morning. Just wait to add the fresh pineapple and yogurt until you’re ready to eat, since the fruit releases juice over time.
Storage Method
How Long It Lasts
Best For
Chia pudding base (unmixed)
5 days refrigerated
Weekly meal prep
Fully assembled parfait
1-2 days refrigerated
Next-day breakfast
Chopped pineapple (separate)
3-4 days refrigerated
Keep crisp and bright
Note: Don’t freeze thesechia pudding gets grainy and the yogurt separates when thawed. Stick with fridge storage for the best creamy texture.
Little Tricks That Make a Big Difference
Using room-temperature coconut milk makes whisking easier and helps the chia seeds absorb evenly. If your can is cold from the pantry, just set it on the counter for ten minutes before you start mixing.
For extra tropical flavor: Toast the shredded coconut in a dry skillet over medium heat for two minutes until goldenit adds a nutty depth that makes the Pina Colada Chia Parfait taste even more special.
Avoid watery parfaits: Pat your fresh pineapple chunks dry with a paper towel before layering to keep the pudding from getting diluted.
Make it creamier: Blend half the pineapple with the vegan Greek yogurt before layering for a silky tropical cream.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Pina Colada Chia Parfait )
How long do chia seeds need to soak for this parfait?
Chia seeds need at least 4 hours to fully absorb the coconut milk and develop a pudding-like texture. For best results, I recommend soaking them overnight in the refrigerator. This ensures they’re completely plump and gel-like by morning.
Can I use regular milk instead of coconut milk?
Yes, but coconut milk gives the authentic tropical flavor that makes this recipe special. If you substitute regular milk, add a teaspoon of coconut extract to maintain the pina colada taste. The texture will be slightly less creamy.
How long does this parfait stay fresh in the refrigerator?
The chia pudding base stays fresh for up to 5 days in the fridge. However, I recommend adding fresh pineapple and coconut flakes just before serving to maintain the best texture and prevent soggy layers.
What type of pineapple works best for layering?
Fresh pineapple chunks work best as they hold their shape and provide the right sweetness level. Canned pineapple can be too soft and watery. If using canned, drain thoroughly and pat dry with paper towels first.
Can I make individual servings ahead of time?
Absolutely! Layer the chia pudding in mason jars or glass containers up to 2 days ahead. Store covered in the refrigerator and add the final coconut topping just before serving for the freshest presentation.
You’ll love how this Pina Colada Chia Parfait turns outcreamy coconut pudding meets juicy pineapple in every spoonful, and it takes just five minutes of hands-on work. The texture gets thicker and more luxurious the longer it sits, so making it the night before gives you the best tropical breakfast with zero morning stress.
Try swirling in a handful of fresh mango chunks or a drizzle of lime juice if you want extra brightnessI learned that trick from a coastal vendor in Texas who always balanced her tropical fruits with a little citrus zing. These also make gorgeous Mason jar gifts for neighbors; just keep the yogurt and pineapple separate until serving so everything stays fresh and vibrant. If you’re meal-prepping, portion the chia base into individual jars on Sunday and you’ll have grab-and-go breakfasts that feel fancy all week long.
Did this recipe remind you of a beachside treat or a favorite smoothie bowl spot? I’d love to see your layered creationstag me on Pinterest or leave a comment below with your favorite topping combo. Save this one for your next brunch gathering or share it with a friend who needs a little sunshine in a jar; it’s the kind of breakfast that makes mornings feel brighter and easier, especially when life gets hectic.
