Coconut Pudding with Pineapple

A creamy, tropical breakfast option!

Delicious coconut pudding topped with fresh pineapple chunks, perfect for a healthy tropical dessert.

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Ingredients

2 cups plant based milk (almond, coconut, oat)

1/4 cup chia seeds

2 TBSP ground flaxseeds

1 TSP vanilla extract

1 TBSP 100% pure maple syrup (optional)

2 TBSP shredded, unsweetened coconut

2 cups sliced pineapple

Instructions

  1. Place the almond milk, chia seeds, flax meal, vanilla, and optional maple syrup in a large mason jar. Place lid on and shake to combine. Place jar in the refrigerator for about 20 minutes, and then shake or stir again. Place in the refrigerator again for a minimum of 30 minutes or overnight.
  2. Divide into bowls, and top with with pineapple and coconut.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.