4 Servings
4 Tbsp Organic Chia Seeds
1 Cup Coconut Milk
1 Tbsp Butter
1 Tsp packed Brown Sugar
1 Cup, crushed, sliced, or chunks Pineapple
1/4 Cup Coconut Meat
Mix chia seeds and canned full-fat coconut milk together, set aside and let sit 5-10 minutes until thickened.
Toast coconut in half of butter over medium high heat.
Cut pineapple into small bite sized pieces.
Remove coconut from pan when golden brown, and add remaining half of butter and pineapple, then saute in a pan with brown sugar until warm.
At this point chia should have grown in size, and mixture should be thick like a pudding.
Place in serving dishes, and top with pineapple and toasted coconut.
Enjoy!
