Protein-Packed Piña Colada Chia Pudding

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  • 1 can full-fat organic coconut milk*
  • 1/2 medium banana
  • 1 cup pineapple chunks**
  • 6 tbs organic white chia seeds
  • 1/8 tsp organic vanilla bean powder
  • 6 scoops grass-fed collagen peptides


  1. Add the coconut milk, banana, pineapple, vanilla bean powder, and collagen peptides to the blender.
  2. Blend on high for about 30 seconds or until smooth and consistent.
  3. Pour the mixture into a medium bowl or 32 oz mason jar.
  4. Add the chia seeds to the mixture.
  5. Secure the lid on the bowl or mason jar, and give it a good shake. You can otherwise stir the mixture, if you don’t have a bowl or jar with a lid.
  6. Set the pudding in the refrigerator for at least 1 hour to set.
  7. Serve and enjoy!


*If you choose to use a different non-dairy milk instead of canned full-fat coconut milk, the consistency will be thinner / a bit runny. If you’d like a thicker consistency (which I do personally prefer), add 1-2 tbs more chia seeds.

**You can use fresh or frozen pineapple, but be sure to let frozen pineapple thaw before adding to the blender since it will otherwise cause the coconut milk to solidify and make the mixture difficult to blend!

***If looking to make a vegan option, you can instead try using a vanilla protein powder and omitting the vanilla bean powder. I haven’t tried the recipe with any protein powders aside from collagen, though, so have no idea how it will turn out! If you try it out, please update us with the results!


Keywords: Chia pudding