Photo of Pineapple & coconut chia seed pots by WW

Pineapple & coconut chia seed pots

5 - 7
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
5 min
Why not start the day on a tropical note with these chia and coconut milk pots that are layered with fresh pineapple and topped with toasted coconut?


Chia Seeds, dry

75 g

Unsweetened Coconut Drink

400 ml

Maple Syrup

2 teaspoons

Vanilla Extract

½ teaspoons, level


450 g

Coconut Flakes

10 g

Lizi's Low Sugar Nuts & Seeds Granola

30 g


  1. Combine the chia seeds, coconut milk drink, maple syrup and vanilla extract in a bowl, cover and chill for at least 45 minutes – the seeds will swell and absorb the liquid.
  2. Meanwhile, prepare the pineapple. Trim off the top and bottom, then keeping it upright, use a serrated knife to remove the peel. Cut into quarters lengthways, remove the core from each quarter and discard, then chop the flesh into chunks.
  3. Heat a dry frying pan until hot, reduce the heat to low, add the coconut flakes and toast lightly, shaking the pan occasionally, until golden. Transfer to a plate.
  4. Divide half of the coconut chia mixture between 4 serving glasses, then top with half the pineapple. Repeat with the remaining chia mixture and pineapple, then scatter over the toasted coconut flakes and granola, and serve.