Pina Colada chia pudding
A creamy dreamy dairy free chia pudding dessert that tastes like a tropical goodness in your mouth.
Equipment
- Small nonstick pan
- Small Bowl
Ingredients
- ¾ Cup Organic Light coconut milk
- ½ Cup Pineapple tidbits in 100% juice
- 3 tbsp Sweetened Shredded coconut unsweetened works as well
- ¼ cup Pineapple juice from the can
- ½ tsp Vanilla
- ½ tsp Honey or Agave optional
- ¼ cup Organic Chia Seeds
Instructions
Toasting the coconut
- In a small sauce pan on medium heat sauté the shredded coconut until golden brown and set aside.
Combine Ingredients
- In a bowl combine 2 tbsp of shredded coconut (leaving 1 tbsp aside for garnish) with the coconut milk, vanilla, honey, pineapple juice, and chia seeds. Mix well to combine.
- Chop up the pineapple tidbits to smaller pieces
- Refrigerate the mixture for at-least 4 hours to overnight.
Finish And Serve
- Top the Chia pudding mixture with the pineapple and the remaining toasted coconut. Serve it cold!
Notes
- Read through the entire recipe before you start cooking and be sure to have all the ingredients available as this is a quick recipe
- To make this recipe allergy friendly swap out the coconut milk to full fat Oatmilk (I like the Oatley brand as it gives the creaminess you desire) and excluded the shredded coconut. When doing so double to amount of honey as coconut is naturally sweeter.
- It is important to refrigerate the chia seeds for atleast 4 hours