Pineapple & coconut chia seed pots
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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?
Ingredients
Chia Seeds, dry
75 g
Unsweetened coconut drink
400 ml
Maple Syrup
2 teaspoon(s)
Vanilla Extract
½ teaspoon(s), level
Pineapple
450 g
Coconut flakes
10 g
Lizi's Low Sugar Nuts & Seeds Granola
30 g
Instructions
1
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.
2
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.
3
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.
4
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.
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