¼ cup chia seeds (we love Alison’s Pantry) ¾ cup coconut milk 227g tin pineapple chunks in juice (we love Dole) 1 tsp coconut sugar (we love Avalanche) 2 tbsp desiccated coconut
To garnish Fresh mint
In a bowl, combine the chia seeds, coconut milk, ¼ cup of juice from the pineapple and coconut sugar. Stir well to ensure everything is well mixed, then transfer to a container and cover. Chill overnight.
To assemble, spoon ½ of the chia pudding into 2 glasses or jars. Spoon over ½ of the pineapple chunks, then top with the remaining pudding. Spoon over the remaining pineapple, then sprinkle with coconut and fresh mint. Serve.