It’s a drizzly, dreary day in Boston, so I had a tropical breakfast to brighten my morning! Last night I prepared this pina colada inspired chia pudding so it would be ready to enjoy today. It’s super easy, and used up my chia seeds and some of my frozen pineapple as I’m trying to clean out my cupboards before moving out next week.
Here’s how to make it:
¼ cup chia seeds
1 cup milk of choice
Few handfuls of pineapple chunks (if using frozen like I did, thaw them first so the milk doesn’t freeze when mixing)
Few handfuls of shredded coconut
Dash of cinnamon
Drizzle of honey
Mix all ingredients together in a jar.
Refrigerate for a few hours until the chia seeds absorb the milk and the mixture is thickened, or overnight.
Top with more coconut and pineapple, and imagine you’re on an island vacation while you enjoy the pudding!