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Pineapple Coconut Chia Pudding Breakfast Jar

Pineapple coconut chia pudding in a jar layers creamy coconut chia with bright pineapple and crunchy toasted coconut. Make it overnight for a thick, spoonable texture that’s ready in the morning with optional crunchy toppings.
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Prep Time 10 minutes
Chilling + setting 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the chia pudding
  • 3 tbsp chia seeds
  • 1 cup full-fat coconut milk (canned, shaken well)
  • 1 tbsp maple syrup or honey
  • 0.5 tsp pure vanilla extract
For the layers
  • 0.75 cup fresh or canned pineapple chunks (if canned, drain well)
  • 0.25 cup toasted coconut flakes
  • 2 tbsp granola Add just before eating to keep crunchy.
  • 1 tbsp macadamia nuts, roughly chopped Optional.

Equipment

  • 1 jar
  • 1 bowl
  • 1 refrigerator

Method
 

Make the chia pudding
  1. Whisk together chia seeds, coconut milk, maple syrup or honey, and vanilla extract in a jar or bowl until fully combined, using a smooth, even motion.
  2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping and help the pudding thicken uniformly.
  3. Cover and refrigerate for at least 4 hours or overnight to set the chia pudding into a thick, creamy texture.
Assemble the breakfast jars
  1. In the morning, stir the pudding well; it should be thick and creamy, and if it’s too thick, stir in 1–2 tablespoons of coconut milk to loosen to a spoonable consistency.
  2. Spoon half of the chia pudding into each jar or bowl, then layer on half the pineapple chunks.
  3. Add the remaining chia pudding on top to create a second creamy layer.
  4. Top each jar with the rest of the pineapple chunks, a generous handful of toasted coconut flakes, granola, and macadamia nuts if using.
  5. Serve immediately, or refrigerate covered for up to 24 hours before topping; add granola just before eating so it stays crunchy.

Notes

Pro tip: keep the pudding covered while it chills so it doesn’t form a skin; after setting, stir thoroughly to restore a creamy texture. Refrigerate assembled jars for up to 24 hours, but store the granola separately and add it right before eating for best crunch. Freezing is not recommended because chia pudding texture can change after thawing. For a dairy-free swap, ensure the coconut milk is full-fat and well-shaken (you can also use maple syrup instead of honey for a vegan option).