Coconut, honey and chia pineapple pudding

Whether you enjoy this chia pudding for breakfast or dessert, it will definitely be the prettiest dish on the table! Served in a hollowed-out pineapple, you can't get much more creative than this.

By Rachel Savage
  • 30 mins preparation plus overnight chilling time
  • Serves 4
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  • 1 pineapple
  • 250 ml coconut milk
  • 200 ml milk (or use coconut milk for dairy free)
  • 2 tbsp honey
  • 1 kaffir lime leaf or 2 tsp lime juice
  • grated zest 1 kaffir lime or regular lime
  • 2 tbsp chia seeds
  • fresh fruit and mint leaves, to serve


  • 1
    Cut the top off the pineapple by slicing at the widest point, about 2cm from the stalk. Set this 'lid' aside.
  • 2
    Next, you'll need to hollow out the pineapple. Using a small, sharp knife, cut around the edge, about 1cm from the skin. Cut a cross in the pineapple flesh and begin to slice away chunks of it, with your knife angled outwards; place the chunks in a bowl. Repeat as you move down the pineapple, taking care not to pierce the skin, especially at the bottom.
  • 3
    Use a dessertspoon to scoop and hollow out the base then stand the pineapple in a small bowl. Refrigerate the flesh and use for our pineapple slushy recipe or in a smoothie.
  • 4
    Place a medium saucepan over moderate heat and add coconut milk, milk, honey, lime leaf or juice, and zest. Gently simmer for a few minutes, then remove from heat and stir in chia seeds.
  • 5
    Leave chia mixture to cool slightly before pouring it into the pineapple and placing the lid on top.
  • 6
    Place in the fridge for 6-8 hours or overnight and stir from time to time. Stir any juice that seeps from the pineapple back into the chia mix if you wish.
  • 7
    Remove lime leaf and serve topped with sliced fresh fruit and mint leaves.

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