• 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


  • 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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