PIÑA COLADA CHIA PUDDING
PIÑA COLADA CHIA PUDDING
Ingredients
- 1/2 cup chia seeds
- 1 13.5 oz can coconut milk
- 1/4 cup pineapple juice
- 2 tsp vanilla
- 1/4 cup maple syrup
- about 2 cups small diced fresh pineapple
- Toasted coconut flakes for garnish
- Coconut whip cream:
- Cream from a can of full fat coconut milk + a couple tbsp of the coconut water from the can
- 2 tbsp maple syrup optional
Instructions
- Add your chia seeds, coconut milk, pineapple juice, vanilla, and maple syrup to a bowl and whisk until well combined
- Let the mixture settle for 5-10 minutes and then whisk again until there are no clumps
- Cover and store in the fridge overnight or for at least 3 hours
- To make your coconut whip cream, add the cream from the top of a can of full fat coconut milk to a chilled bowl (I usually chill like for like 10 min)
- Beat with a hand mixer on medium speed for 1-2 minutes until starting to firm up
- Add 2 tbsp of the liquid from the can of coconut milk and continue to beat until it starts to stiffen and become smooth
- Add 2 tbsp of maple syrup and beat again (your coconut whip cream likely wont be forming stiff peaks at this point and that’s okay – you just want it to be a little firm)
- Place your whip in the fridge until ready to use (it will firm up some more in the fridge)
- When ready to assemble your puddings, layer your chia pudding with your fresh pineapple and top with coconut whip cream (I like to pipe it on) and toasted coconut
- ENJOY!
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