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1 (14 oz) can full fat coconut milk

6 tbsp chia seeds

1 cup chopped fresh or canned pineapple plus extra for serving

¼ cup maple syrup or to taste

1 tsp vanilla extract

toasted coconut chips, for serving (optional)

Place the coconut milk, pineapple, maple syrup and vanilla extract in a blender and blend until smooth.
Transfer the mixture to a bowl.
Whisk in the chia seeds.
Refrigerate for 30 minutes and then whisk again.
Cover and refrigerate for 4-5 hours, or overnight until thickened.
Stir well before serving. (See note*)
Divide the chia pudding between jars or small bowls.
Top with chopped pineapple and toasted coconut chips (if using) and serve.

If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of milk.

Find it online: https://healthysubstitute.com/coconut-milk-chia-pudding