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Tropical Pineapple Macadamia Chia Seed Pudding

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Prep Time 5 minutes
Resting Time 4 hours
Total Time 4 hours 5 minutes
Servings: 2
Ingredients Method

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

Method
 

  1. Mix the coconut almond milk, pineapple juice, and vanilla until combined.
  2. Stir in the chia seeds.
  3. Refrigerate for at least 4 hours or overnight.
  4. Stir well to loosen any clumps.
  5. Layer or top with diced pineapple and macadamia nuts.