Light and coconutty – this pina colada chia seed pudding tastes like the island. Dairy free and naturally sweetened.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
1/2 cup light coconut milk
1/4 cup pineapple juice
3 tablespoons chia seeds
3 tablespoons unsweetened shredded coconut flakes
3 tablespoons pineapple tidbits
Combine the coconut milk, pineapple juice, and chia seeds. Mix well
Let sit for 5 minutes then mix again to ensure chia seeds don’t settle to the bottom
Meanwhile, set oven to broil. Arrange coconut flakes on a baking sheet and place in oven. Cook the coconut for a minute or two, until lightly toasted (*watch closely as oven settings vary and coconut burns very easily). Set aside.
Serve once all chia seeds have soaked up the milk or refrigerate overnight to serve later. Layer in toasted coconut and pineapple tidbits
Chia seed pudding will keep well for up to a week in the refrigerator