Vegan Pina Colada Chia Pudding Parfait (Non-Alcoholic)
Today we are making a Vegan Pina Colada Chia Pudding Parfait (Non-Alcoholic)! Have you ever had a pina colada before? This popular drink is full of tropical flavor and hails from San Juan, Puerto Rico. A traditional pina colada is made with fresh pineapple juice, coconut cream, white rum and ice cubes, topped with a pineapple wedge, a maraschino cherry and served in a hurricane glass! Now, this chia pudding recipe isn’t actually a pina colada – it doesn’t contain any alcohol and isn’t a drink – but it is a chia pudding, inspired by these flavors and a healthy breakfast you can make ahead for those busy weeks to eat on the go!
I love taking inspiration from different recipes and using them somewhere you wouldn’t expect. Whenever I think Pina Colada, a drink made for hot summer days pops into my mind. But now I can have this drink, turned into a delicious breakfast parfait! It’s a great way to switch up your morning routine and also get in some nutrients while feeling nostalgic for the next time you’ll be in tropical paradise, am I right?!
Why You’ll Love This Vegan Pina Colada Chia Pudding Parfait
No Alcohol with All the Flavor: This simple recipe contains none of the alcohol but all of the summertime Pina Colada flavor, with the pineapple and coconut flavors bursting through in each bite with the layered parfait! Plus, chia seeds are packed with healthy fats and tons of vitamins and minerals, and you get a few tablespoons of these in each serving. You can also easily interchange the pineapple for mango or another tropical fruit, for a morning meal or a snack you can pack to go!
Substitutions
Maple Syrup: Pure maple syrup is a more natural sweetener as compared to processed white sugar. Substitute with agave nectar. Coconut nectar, brown rice syrup or date syrup may be possible liquid sweetener substitutes. However, the taste will vary in the final recipe and agave nectar is the closest bet.
Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t be labeled as extract.
Chia Seeds: Black chia seeds are a specific seed that fluffs up when kept in liquid. Do not substitute with another seed.
Shredded Coconut: Use sweetened or unsweetened shredded coconut. Sweetened coconut will contain refined sugar and be higher in carbs. Stick with unsweetened for low carb and added sugar free.
Pineapple Chunks: Use fresh pineapple in this recipe for best results. Frozen pineapple will be more watery if thawed and then used, but it can still work.
Substitutions: Milk
Almond Milk: Substitute with another non-dairy milk of choice. Soy milk will be a high-protein option, but carton coconut milk which is not full-fat like the can is, almond milk, cashew milk or others can work too. Oat milk has a sweet and nutty flavor, which is the one used in this recipe for best results. If you use this half cup of milk with more of the full-fat coconut milk, the pudding will harden too much due to the addition of the extra fat.
Full Fat Coconut Milk: Use full-fat, canned coconut milk for best results and the most creamy texture. I recommend Thai Kitchen brand. Carton coconut milk does not taste the same or have the same amount of fat. For a lower fat option, choose light coconut milk. The recipe will not taste as rich though.
Make sure to shake the coconut milk can well before opening. After refrigerating a can of coconut milk, the coconut water and coconut cream separate, forming two separate layers. If you only use the thick white stuff that rises to the top, that’s the coconut cream. It will be way too dense to use for this recipe. So the can must be shaken well before opening to combine the cream and water back into coconut milk.
Vegan Pina Colada Chia Pudding Parfait Notes
- Turn this recipe into dessert by topping the cookie dough chia parfait with vegan cool whip! Gay Lea brand make delicious cool whip from an aerosol can.
- Don’t like the chia seed texture? Blitz up the pudding ingredients in a high-speed blender, except the pineapple and coconut, until they have a creamy consistency. Then refrigerate as the recipe card states for 20 minutes. This will make a blended chia pudding instead!
More Recipes You’ll Love
Rose & Strawberry Compote Chia Pudding
If you make this Vegan Pina Colada Chia Pudding Parfait, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Pina Colada Chia Pudding Parfait (Non-Alcoholic)
Equipment
- Small skillet
Ingredients
- 5 tbsp black chia seeds
- ½ cup full-fat, canned coconut milk
- ½ cup almond milk
- 1 tbsp pure maple syrup
- ¼ tsp vanilla extract
- ½ cup fresh pineapple chopped into small pieces
- 2 tbsp shredded coconut unsweetened
- vegan whipped cream optional
Instructions
- In a medium-sized bowl, mix together all the ingredients except the last two (pineapple and coconut).
- Refrigerate the bowl for 20 minutes, until the chia pudding thickens.
- In the meantime, heat up a small skillet over low heat. Add in the coconut flakes.
- Constantly stir until the coconut is lightly browned. This burns very quickly, so make sure to remove it from the heat as soon as it's lightly toasted. Set aside.
- Once ready, remove the pudding from the fridge. In two small jars, evenly add half the pudding in each jar.
- Top each jar with half of the pineapple, then with half of the coconut.
- Finally, add vegan whipped cream on top, if desired. Add the cream on right before eating. Enjoy!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to two days.
