- 4 tablespoons chia seeds
- 1 cup coconut milk
- ½ tablespoon maple syrup
- ½ cup pineapple, pureed
- ¼ cup Pina Colada Paleolnola
- In a small to medium airtight container whisk together chia seeds, coconut milk and maple syrup.
- Place in the refrigerator for 1 hour or overnight.
- Once the chia pudding has thickened, divide into two serving dishes with pureed pineapple chunks.
- Top with Pina Colada Paleonola for the perfect crunch and enjoy.