Pineapple Coconut Chia Pudding

September means we're getting closer to fall, but while we still have some summer weather left...enjoy this awesome tropical breakfast recipe! 


1 cup coconut milk (unsweetened)
4 tablespoon chia seeds
1 tablespoon honey or syrup
1 teaspoon vanilla extract
1 cup frozen pineapple
Fresh pineapple, dried apricot and coconut flakes for decoration


In larger cup or bowl, mix chilled coconut milk with honey and vanilla until honey is completely dissolved.
Add chia seeds and stir. Refrigerate for 15 minutes. Stir occasionally.
In a blender, mix frozen pineapple until you get a thick fruit puree. You can add some honey to taste.
Prepare glass cups for serving. Put a layer of pineapple puree on the bottom, then a layer of chia pudding on top. Garnish with fresh pineapple, dried apricot and coconut flakes.
Serve immediately.