Pineapple Coconut Chia Seeds Pudding

Its summer a tropical healthy treat, made of pineapple, coconut milk, Chia Seeds soaked in Coconut milk Gelatine, this is a very simple recipe and refreshing to have in summer. This is dairy free and no sugar recipe, we are using honey substituting sugar making it rich in flavour and taste.

Pineapple Coconut Chia Seeds Pudding is: Easy to make, Nuritious, High Fibre and protein content, good fats and proteins, dairy free, all-natural ingredients, fresh fruits pulp used.

It can be served as healthy breakfast, desert for dinner or lunch. Irrespective of when it is served it will be a good start for the day 😊

Recipe inspired from nataliehealth.com.

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Pineapple Coconut Chia Seeds Pudding

Nutritional Value: 463 Calories / Serving Fat 157 cal Carbs 274 cal Protein 32 cal

Course Drinks

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 15 minutes

Soaking Time 45 minutes

Total Time 35 minutes

Servings 2

Calories 463 kcal

Author Kalyon Subbarao

Ingredients

• 1 Pineapple Cleaned and sliced
• ½ Cup Chia Seeds
• 100 ml Coconut Milk First Strained/Thick
• 3 Tbsp Honey
• ¼ Tsp Vanilla Essence
• 2 to 3 nos Almonds

Instructions

How to make Pineapple Coconut Chia Seeds Pudding….?

1. In larger cup or bowl, mix chilled coconut milk with honey and vanilla until honey is completely dissolved, then add chia seeds and stir. Refrigerate for 45 minutes. Stir occasionally to remove the lumps formed with the chis seeds being soaked in coconut milk.
2. Take the cleaned and sliced pineapple, cut it into small pieces and blend them with honey in a blender, one will get a thick fruit pulp.

Serving

1. Prepare serving glasses for serving. To begin put a layer of pineapple puree at the bottom, then a layer of chia pudding on top. Garnish with coconut flakes.
2. Serve immediately or refrigerate it before you serve.

Recipe Notes

Optionally we can add finely toasted and chopped almonds as garnish which gives crunch for the pudding.