Pineapple Chia Seed Pudding

** Makes 2 Servings**

 

What you’ll need:

  • 1 cup full-fat canned coconut milk

  • 1 cup unsweetened vanilla almond milk

  • 1 cup frozen pineapple

  • 1/3 cup chia seeds

  • 2 Tbsp unsweetened toasted coconut flakes

Directions:

  1. Combine the coconut milk, almond milk, and pineapple in a blender. Blend until smooth.

  2. Pour into a storage container and mix in 1/3 cup chia seeds.

  3. Let the mixture rest in the refrigerator for ~15 minutes to allow the chia seeds to soak up the liquid and expand.

  4. Top with 1 Tbsp. of flaked, toasted coconut per serving.

 

TIP: If you can’t find toasted coconut at the store or you just want to save money, toast the coconut yourself! Look for unsweetened, flaked coconut. This is the brand my grocery store carries: Bob’s Red Mill Unsweetened Flaked Coconut

  • Heat up the oven to ~350 deg. F

  • Put 1/4 cup of the coconut flakes on a sheet pan lined with parchment paper. Make sure the coconut is evenly spread over the sheet.

  • Put the pan in the oven for about 5 minutes. Keep a close eye on the flakes because they WILL toast quickly and no one wants burnt coconut!

Pineapple Chia Seed Pudding