Creamy Coconut Chia Pudding with Pomegranate
Prep time
Total time
This recipe comes together in minutes (though it does need a few hours in the fridge to set) and you'll be ready for tasty, convenient breakfasts on busy mornings. Sweet, tart, and creamy, all in one bowl.
Recipe type: Breakfast
Serves: 3 servings
  • ½ cup pineapple juice
  • ¼ cup coconut milk (I used Chaokoh brand)
  • ¼ cup yogurt (I used Fage 2% Greek plain)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 teaspoons honey
  • ¼ cup chia seeds
  • 1½ cups pomegranate seeds or arils
  • 1 tablespoon large shred coconut
  1. In a quart-sized liquid measuring cup or medium bowl whisk together pineapple juice, coconut milk, yogurt, vanilla, salt, and honey until smooth.
  2. Then whisk in chia seeds.
  3. Pour into 3 small jars or bowls and refrigerate several hours until set.
  4. Top each serving with ½ cup pomegranate arils and 1 teaspoon coconut.
To make this vegan you could easily replace the regular yogurt with a non-dairy yogurt alternative, and replace the honey with maple syrup or agave.
Nutrition Information Per Serving
Calories: 250 Fat: 10 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 21 g Sodium: 110 mg Fiber: 10 g Protein: 7 g Cholesterol: 0 mg
Recipe by Veg Girl RD at