I was having some people over, for a last minute friendly dinner. I wanted to make us a quick and easy dessert for everyone to enjoy after a heavy meal. Here is my perfect idea of a light dessert, coconut milk, pineapple and chia pudding. Super easy to whip up, but most of all very light. Make sure you prepare the dessert a couple hours in advance so the chia seed’s gelatin coating has time to form. I used pineapples for their exotic and sweet taste, but you could also use any other fruit you have on hand.
Coconut milk, pineapple and chia pudding
Vegan | To go | Baby friendly | Cheap
For the chia pudding
1 can of coconut milk (400 ml)
1/4 cup of sweetened coconut milk (50 à 75 ml)
7 tbsp. chia seeds
5 tbsp. maple syrup
1/4 tsp. vanilla
For the fruits
30 small pieces of pineapples
- In a bowl, mix all the ingredients “For the chia pudding”.
- At room temperature, let the pudding rest for 30 minutes.
- Mix the pudding and let it rest in the Frigidaire for 3 hours.
- At serving time, in a glass create layers by altering in between the pudding and the pineapples. Repeat the steps for every glass.
The chia pudding can be kept in the fridge for a couple of days. It can be eaten as a snack or also as a breakfast on the go!