Tropical Chia PuddingPublished on March 8, 2020


A fresh and bright start to any day or a great mid-afternoon pick-me-up snack!

Prep time: 5–10 minutes
Standing time: 4 hours
Makes approximately: 4 cups


  • ⅓ cup canned coconut cream or coconut milk
  • ½  fresh pineapple, peeled and coarsely chopped
  • 1  lime, peeled
  • ⅓  cup chia seeds
  • 1  can mandarin oranges, drained
  • Shaved unsweetened coconut, to garnish
  • Handful fresh raspberries, washed, to garnish


  • In blender, purée pineapple pieces, lime and coconut cream until liquefied. Use a spatula to scrape down sides of blender until mixture is smooth.
  • In medium bowl, combine prepared pineapple cream mixture with chia seeds. Cover and refrigerate at least 4 hours or overnight to allow chia seeds to hydrate and the pudding to thicken up.
  • In small glass dishes, or hollowed out pineapple, sliced in four, layer chia pudding with mandarin oranges. Garnish with shaved coconut and raspberries.
  • Refrigerate up to 
3 days

Korey’s tip

Canned mandarin oranges are guaranteed sweet and bright in colour. Fresh oranges can be used, but you may need to adjust sweetness to taste.

Korey Kealey

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