Description
This Pineapple Chia Seed Pudding combines the refreshing flavors of a pina colada with the powerhouse nutrition of chia seeds.
Ingredients
- 1/4 cup pineapple juice *see note
- 1/4 cup full-fat coconut milk
- 2/3 cup unsweetened almond milk or other non-dairy milk
- 1/2 cup chia seeds
- 1 tsp ginger paste *see note
- 1/8 tsp cinnamon
- Optional Toppings: plain greek yogurt, fresh pineapple, hemp seeds, toasted coconut
Instructions
- Combine everything into a jar and be sure to stir it up so that the seeds are evenly distributed so you don’t end up with clumps.
- Cover the container and place it in the refrigerator to thicken up for at least 4 hours or overnight.
- When you’re ready to serve, spoon a portion of the prepared pudding into a glass. If the pudding is too thick you can add a splash more of non-dairy milk to thin it as desired.
- Add toppings like greek yogurt, fresh pineapple, toasted coconut flakes, hemp seeds and other nuts and seeds.
- Remaining pudding can be refrigerated up to 5 days.
Notes
- I buy a pack of 6 fl oz cans of pineapple juice so that I don’t waste any buying a larger container
- Ginger paste can be found in the produce section at most grocery stores. You can substitute equal amounts of fresh grated ginger instead or half the amount in dried ground ginger.
Nutrition
- Serving Size: 1
- Calories: 154
- Sugar: 5.9 g
- Sodium: 36.5 mg
- Fat: 9.5 g
- Carbohydrates: 15 g
- Fiber: 6.9 g
- Protein: 4 g
- Cholesterol: 0 mg