Hawaiian Chia Pudding
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 ½ cups almond milk
  • 1 cup full-fat coconut milk
  • ¼ cup chia seeds
  • 2 scoops Vital Proteins Collagen(20g)
  • 2 large rings of pineapple (about ½ inch thick)
  • ½ cup unsweetened, shredded coconut
  • ⅓ cup macadamia nuts, chopped
  • ½ tsp vanilla extract
  • Optional sweetener: 1-2 Tbsp honey or coconut sugar
Directions
  1. Combine the chia seeds, almond milk, coconut milk, vital proteins collagen, vanilla, and optional sweetener in a large jar, and shake vigorously until combined. Refrigerate for at least an hour, or until it resembles a pudding texture. You can also leave it overnight.
  2. While the pudding is chilling, prepare your pineapple. I like to grill mine on medium heat for about 2-3 minutes per side, until light grill marks appear. Set aside to cool.**
  3. In a small skillet, toast the coconut and macadamia nuts on medium-low heat until they begin to lightly brown, about 5 minutes. Watch closely so the coconut doesn’t burn. Set aside to cool.
  4. Once the pudding has gelled and the toppings have cooled, assemble the puddings into four jars (or bowls). Start with a layer of the chia pudding, then about a tablespoon of macadamia nuts, coconut and some pineapple, then repeat for a second layer of each. Devour!
Notes
**If you're lazy like me or in a rush, you can totally skip the grilling of your pineapple. But trust me, it adds an extra layer of OMGWHAT delicious!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/hawaiian-chia-pudding/