Pineapple & coconut chia seed pots
1 hr 5 min
Why not start the day on a tropical note with these chia and coconut milk pots that are layered with fresh pineapple and topped with toasted coconut?
Chia Seeds, dry
Unsweetened coconut drink
½ teaspoon(s), level
Lizi's Low Sugar Nuts & Seeds Granola
- Combine the chia seeds, coconut milk drink, maple syrup and vanilla extract in a bowl, cover and chill for at least 45 minutes – the seeds will swell and absorb the liquid.
- Meanwhile, prepare the pineapple. Trim off the top and bottom, then keeping it upright, use a serrated knife to remove the peel. Cut into quarters lengthways, remove the core from each quarter and discard, then chop the flesh into chunks.
- Heat a dry frying pan until hot, reduce the heat to low, add the coconut flakes and toast lightly, shaking the pan occasionally, until golden. Transfer to a plate.
- Divide half of the coconut chia mixture between 4 serving glasses, then top with half the pineapple. Repeat with the remaining chia mixture and pineapple, then scatter over the toasted coconut flakes and granola, and serve.