Pineapple and Coconut Chia Pudding

Discover a quick and delightful Coconut Chia Pudding with Pineapple Puree, ready in 20 minutes with no cooking needed. Perfect for vegans and those on gluten-free and refined sugar-free diets, it blends chia seeds, almond milk, and coconut yoghurt with a sweet pineapple twist. Topped with toasted coconut, this pudding is a refreshing snack or dessert that's both nutritious and satisfying. Store in the fridge for a day's worth of tropical indulgence.

• Makes 3
• Prep 20 mins
• Cook 0
• Total 20 mins
• Storage Tupperware in the fridge for 1 day

Vegan, Gluten Free and Refined Sugar Free

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk, or more to taste
• 1/4 cup coconut yoghurt
• Optional 2 tsp maple syrup, or to taste
• Pinch of salt
• Pineapple Puree
• 1.5 cup PACK'D frozen pineapple, plus
• Optional 1 tsp maple syrup

Topping

• 1/2 cup frozen pineapple defrosted in hot water
• 1 tbsp shredded coconut

Method

Toast the coconut in a skillet, stirring frequently, until slightly golden, about 3 minutes. Set aside to cool.

In a small mixing bowl add the chia seeds, almond milk, maple and salt and whisk together with a hand balloon whisk. Leave to sit for 5 minutes then whisk again to prevent clumps. Adjust the sweetness to taste.

Let the chia pudding thicken for another 15 minutes or overnight, stir through the coconut yoghurt. Thin with more almond milk if desired.

Pineapple Puree

Blitz pineapple and optional maple in small blender until smooth.

Divide the pineapple puree and coconut chia pudding between glasses, option to layer the chia pudding for pretty layers. Sprinkle with toasted coconut and top with thawed pineapple.