Piña Colada Chia Pudding
Prep time
Total time
Serves: 2 servings
  • 1 T. plus 1t. chia seeds
  • 1 c. coconut milk
  • ½ c. chopped pineapple
  • 1-3 T. honey, to taste
  • 3 T. dried, flaked coconut
  • 1 tsp. rum or ⅛ tsp. rum extract (optional)
  1. Combine chia seeds and coconut milk in an airtight container. Stir and refrigerate overnight.
  2. Chop pineapple into bite-sized pieces. Add to the bottom of serving dish or stir into chilled chia pudding. Add honey to taste and spoon into serving dishes.
  3. Toast coconut in a dry skillet over medium heat. Be sure to jiggle the skillet or stir gently as coconut heats to keep it from burning. When it reaches a pale golden color, remove from skillet and set aside. Sprinkle on top of puddings. Dig in!
Recipe by Jellibean Journals at http://www.jellibeanjournals.com/pina-colada-chia-seed-pudding/