Luscious and creamy, these Piña Colada Chia Puddings are the perfect summer indulgence. They make a perfect light brunch, snack or dreamy dessert. Serve with your favourite summer fruit and escape into a tropical coconut and pineapple medley.
1 can organic coconut cream
3 tbsp IsoWhey Wholefoods Organic Virgin Coconut Oil
¼ cup chia seeds
2 tbsp IsoWhey Wholefoods Organic Lucuma, Chia + Wildcrafted Coconut Powder (optional)
½ a pineapple, cut into slices
Bunch of mint leaves
2 tbsp honey (or rice malt syrup)
½ tsp vanilla powder
Squeeze of lime
4 small jars or serving glasses
Empty the can of coconut cream into a bowl and stir rigorously (or blend with a stick blender) to combine the cream with the liquid and ensure no lumps. Add the coconut oil and continue blending until smooth. Stir through the chia seeds and set aside.
Meanwhile, cut the pineapple into chunks and cut off the outer skin. Blend 100g of the pineapple chunks into a puree. Add to the chia mixture and stir through to combine. Leave for 20 minutes until the chia seeds begin to soften and become pearly and gelatinous.
Stir through the honey (or rice malt syrup) to taste as well as the vanilla powder and the optional IsoWhey superfood powder.
Dice the pineapple slices into small cubes.
Set your serving jars or glasses and place a layer of diced pineapple in the bottom of each. Spoon in a layer of chia coconut mixture, and repeat two more times so that you have three layers of each. Top each pudding with some pineapple pieces, chopped mint and drizzle with honey.
Refrigerate until ready to serve.