¼ cup chia seeds
1 can coconut milk
1 can crushed pineapple or 2 ½ cups fresh pineapple, crushed in food processor
¼ cup honey or blue agave nectar, optional
¼ shredded, unsweetened coconut, toasted
¼ cup macadamia nuts, roasted and chopped, or other nut of choice
Sauté in fry pan at medium heat the coconut until toasted light brown. Set aside to use as garnish.
In a mixing bowl, combine chia seeds, coconut milk, pineapple, and sweetener.
Pour into a serving bowl or individual serving dishes.
Refrigerate for 2 hours.
When ready to serve top with toasted coconut and nuts.
Makes 6 servings
The above recipe is taking from Wildwood’s amazing and new cookbook, Plant-Based Made Simple by Carin Lynch. You will want to add this one to your collection. To order, contact Wildwood Natural Food Market at firstname.lastname@example.org Tel: (706) 820-1252 or https://www.amazon.com/Plant-Based-Simple-Cookbook-Carin-Lynch/dp/0578745593