Tropical Pineapple Macadamia Chia Seed Pudding
Ingredients
- 1 cup toasted coconut almond milk blend (I use Califia)
- 1/4 cup pineapple juice (I used juice from a can of organic pineapple rings)
- 1/4 teaspoon pure vanilla extract
- 5 tablespoons chia seeds
- Diced pineapple (fresh or canned); for topping
- Roughly chopped dry roasted salted macadamia nuts; for topping
Instructions
- Mix the coconut almond milk, pineapple juice, and vanilla until combined.
- Stir in the chia seeds.
- Refrigerate for at least 4 hours or overnight.
- Stir well to loosen any clumps.
- Layer or top with diced pineapple and macadamia nuts.