Savour that Summer feeling all the way through Autumn and into the cooler months with this fresh take on the healthy chia pudding. It's called the piña colada chia pudding and it will change the way you brunch.
Created by the founder of Paleo Foodies (and IsoWhey Wholefoods influencer) Alison Sims, it's a perfectly lush treat guaranteed to impress your healthy pals at your next brunch — thanks to its light, creamy and definitely dreamy taste. Bookmark this recipe because you'll be making this all-year long.
- 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 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.
- 4 Serves