Creamy Coconut Chia Pudding with Pomegranate

I don’t post many recipes here. While I have grand ideas about all the recipe testing I’m going to do in my spare time, the reality is I’m more of a recipe follower than a recipe developer. So I get very excited when I actually have one to share with you. This chia pudding was inspired by a vending machine. That’s right, a vending machine. In a hotel. In Chicago. I unexpectedly discovered and then delighted in the Pineapple Coconut Chia Pudding created by Farmer’s Fridge and I did my best to create my own version of it. 

Let’s first talk about the fact that I ate pudding. I’ve been honest about my texture issues before. Cream pies, cottage cheese, and oatmeal are not things I like to willingly put in my mouth. But for some reason, on this morning in Chicago, chia pudding sounded appetizing. I can’t explain it. And now I’m a total convert.

Now granted, I have upped the texture quotient here. It’s not a big bowl of mush. It’s a bowl of thick, creamy sweetness completely overtaken by the crunch of chia seeds, the burst of juicy pomegranate arils, and the satisfying chew of oversized coconut flakes.

The nutrition facts are outstanding for a breakfast.

– 250 calories

– 7 g protein

– 10 g fiber

– 15% of the Daily Value for calcium

And a note about the sugar…it’s one of the most misleading values on labels. Currently, it includes both added sugar (like corn syrup, honey, or actual granulated sugar) and natural sugar (like fructose from fruit, lactose from milk). A new label, expected in July of 2018, will add a new line called “added sugar” to separate this value from the total sugars, though some companies are ahead of the curve and have already switched over. So while my recipe contains 21 g of total sugar, it only has 4 g of added sugar. The rest is coming from yogurt, pineapple juice, and pomegranate.

These 8 oz. jars may look small, but trust me, it’s a filling portion. The full recipe makes about 1 1/4 cups, so each of the three servings is a generous 1/3 cup of pudding before toppings are added. But if you need more to be satisfied in the morning, just divide the recipe into two servings instead. The nutrition facts would still be pretty fabulous and you’d bump from 250 calories to just 375 per serving.

Another possible recipe modification would be varying the fruit on top. Pomegranates are seasonal of course (October through February), but I know the pudding would lend itself to pineapple (as in the original inspirational recipe), and also berries, banana, or mango. I’m going to give it a go with thinly sliced cranberries too!

I just looked back to see when I last posted a recipe. Turns out it was July; 5 long months ago. Let’s hope you think this extra creamy, red and white, vending-machine-inspired recipe has been worth the wait.

How do you feel about mushy foods? Have you made a convert of yourself with a particular recipe? I’d love to hear about it.

Creamy Coconut Chia Pudding with Pomegranate

Print Recipe

(2 votes, average: 5.00 out of 5)

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5 from 2 reviews

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. See notes for options to make it vegan.

• Author: Veg Girl RD
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 3 servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 1/2 cup pineapple juice
• 1/4 cup coconut milk (I used Chaokoh brand)
• 1/4 cup yogurt (I used Fage 2% Greek plain)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons honey
• 1/4 cup chia seeds
• 1 1/2 cups pomegranate seeds or arils
• 1 tablespoon large shred coconut

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Instructions

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 1/2 cup pomegranate arils and 1 teaspoon coconut.

Notes

To make this vegan you could easily replace the regular yogurt with a non-dairy yogurt alternative (my favorite option is Cocoyo Pure) and replace the honey with maple syrup or agave.

Nutrition

• Calories: 250
• Sugar: 21 g
• Sodium: 110 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 10 g
• Protein: 7 g
• Cholesterol: 0 mg

Kristine Duncan, Registered Dietitian

I’m a Registered Dietitian, the author of Veg Girl RD, and a vegetarian who loves to eat. I’m a nutrition nerd who teaches at the University of Washington and Skagit Valley College. I also write about nutrition professionally for magazines and books. If you want to know more, check out my About page.