Pina Colada Chia Pudding Recipe
I was inspired to make this yummy dessert from a recipe found in Dr. Alan Christianson’s free cookbook! I revised his vanilla chia pudding recipe and gave it a tropical twist!
You will need these organic ingredients:
1 cup unsweetened almond or coconut milk (homemade almond milk is my fav)
1/2 cup coconut cream
1/4 cup chia seed
1/4 cup unsweetened shredded coconut
1 tsp alcohol-free stevia
1 tsp alcohol-free vanilla extract
frozen chopped pineapple
Directions:
Add all ingredients except the pineapple in large bowl and mix well so chia seeds do not clump. Set the mixture aside for 20 minutes at room temperature. Pour into single serving cups and pop them into the refrigerator for 1 hour before serving.
Top off each cup with frozen chopped pineapple to get that extra tropical flavor!
Enjoy!
BTW- I also love the sweet potato hash and the cilantro, lime cucumber salad recipes, you are welcome to download the cookbook here!: https://drsusanne.com/adrenalreset
Dr. Suzanne….I am afraid to eat whole chia seeds because of my diverticulosis…what do you suggest?
why not use the sprouted chia? I think you always sell the sprouted ones right? I think that's what I buy from you…
ok…i got off the computer and immediately went and made this…omg…SO yummy! thanks for the recipe.