Description
This chia pudding will transport you to a tropical Island in every bite. It’s healthy, fresh and tastes just like a delicious pina colada!
Ingredients
Scale
- 1/4 cup chia seeds
- 3/4 cup Califia farms almond milk
- 1/4 cup full-fat coconut milk
- 1 tbsp shredded unsweetened coconut
- 2 tbsp agave syrup
- 1/2 tsp vanilla extract
- 1 1/2 cups pineapple, chopped
Instructions
- Whisk the chia seeds, almond milk, coconut milk, shredded coconut, agave syrup and vanilla extract together in a bowl.
- Let sit for 2 minutes then give it another whisk to make sure everything is combined.
- Cover and place the mixture in the fridge to set for at least an hour, or overnight.
- To prepare the pineapple puree, add the pineapple to a blender or food processor and blend until smooth.
- Spoon the chia pudding into the bottom of a cup or jar and top with the pineapple puree.
Notes
If you have time prepare the chia pudding a night ahead of time. Chia pudding comes out best when it can sit in the fridge for several hours. Make sure to use a ripe pineapple for this recipe. Choose one that has a little bit of give when you press it, is more yellow in colour, and has a pineapple aroma when you smell the bottom of the fruit. If preparing this recipe in advance, store the chia pudding and pineapple puree separately in the fridge. (You can store the chia pudding for up to a week.)
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 300
- Sugar: 13g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 11.4g
- Protein: 6g
