Now that Memorial Day has passed, can we say summer is officially here? Even though the weather was a bit grey this weekend, I am not complaining. Early summer came to Seattle and it’s been mostly warm and sunny for weeks now.

One treat I have been making a lot of is this Pina Colada Chia Pudding. It is based off of Faith and I’s Pina Colada Smoothie recipe from BLEND: Artisanal Smoothies For Food Lovers.

We make some variation of this smoothie a lot. Sometimes with greens in it, often as popsicles and now as chia seed pudding.

This comes together in minutes and just needs to set in the fridge. I like to top it with some unsweetened, shredded coconut and serve.

Pina Colada Chia Pudding from


  • If you want to spike this, add 2 ounces of Malibu Rum or other Rum to the smoothie ingredients before blending.
  • Toasted coconut or fresh cherries also makes a great topping!
5.0 from 1 reviews

Pina Colada Chia Pudding (Dairy Free, Paleo)



7 Points Plus Per Serving — Serves 2
Serves: 2


  1. TIP: You do not need to use frozen bananas to make the smoothie. Fresh, ripe banana will work just fine.
  2. Place 2 Tablespoons of chia seeds in each mason jar.
  3. Make smoothie as directed, pour half into each mason jar and stir until well mixed.
  4. Place lids on and refrigerate until set (approximately 4 to 6 hours). Eat within 3 days and Enjoy!

Pina Colada Chia Pudding from