Pineapple and Coconut Chia Pudding

Morena Escardo is a Holistic Health Coach, and the author of Detox Juicing: 3-Day, 7-Day, and 14-Day Cleanses for your Health and Wellbeing, and The Everything Peruvian Cookbook. She writes the health and wellness blog, and co-created the Peruvian food blog along with her mother. She lives in New York City.


I find it kind of funny that chia is such a craze these days, because things were very different when I was growing up.

Chia is originally from Central America, and so is my mom, so I grew up in Peru consuming this super seed since I was very little. I usually added the seeds to lemonade, letting it soak and become plump and jelly-like in the liquid, and then drank it.

Recently, I’ve learned how versatile chia seeds are. I found an all-natural commercial brand selling chia pudding in a health store not too long ago, and fell in love with it. I found it to be the perfect dessert, as it tasted just like rice pudding, but it was sugar-free and packed with this wonderful superfood.

This experience inspired me to try to make my own chia puddings using mangos, bananas, and pineapples, which are perfect because they are naturally sweet and “dessert-like” fruits. The addition of LÄRABAR pieces at the bottom, and coconut flakes on top add flavor and texture, and they also make this dessert look pretty enough to serve at your next dinner party or brunch with friends.

Try this dessert. Your body will love it.

Makes 5 cups
Prep time: 10 minutes  |  Start to finish: 1 hour and 10 minutes


3 cups chopped ripe pineapple
½ cup coconut milk
2/3 cup chia seeds
2-3 Coconut Cream Pie LÄRABAR
¾ cup unsweetened coconut flakes


1. Process the pineapple and coconut milk in a blender until smooth.

2. Transfer to a bowl, add the chia seeds, and mix well with a spoon. Refrigerate for 1 hour or longer.

3. When the pineapple chia pudding is ready, chop the LÄRABAR into small pieces and put them at the bottom of 5 cups.

4. Cover with the pineapple chia puddings, and top with coconut flakes.

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