Makes around 3-4 cups.
- around 1/2 of a ripe, fresh pineapple
- 13.5 oz coconut milk, the thicker and more natural, the better (I used Thai coconut milk)
- 10-12 Tbsp chia seeds
- Slice and peel pineapple. Recommended: Remove the spines and the core. The core can be eaten separately, but you could also use it if in the pudding if you wanted to (not recommended). You need around 2-3 cups of pineapple chunks.
- Combine pineapple and coconut milk in a blender.
- Blend on high until the pineapple is beaten into a puree, thoroughly combined with the coconut milk.
- Pour into a bowl/container.
- Mix in chia seeds.
- Let set in the refrigerator for a couple hours or overnight.
This can keep for around a week. I’m not sure how long, because I ate mine before it went bad, and it lasted most of the week. You can also top your chia seed pudding with shredded or grated coconut. I made parfaits with mine, making layers of granola, chia seed pudding, grated coconut, and strawberries. Mm! It’s raw, vegan,the light, sweet flavor is delicious, and this pudding contains at least a few health benefits (You can look up the health benefits of the ingredients on google or other search engines.).