📖 Instructions

1. In a small bowl, combine the chia seeds with 1/2 cup of coconut milk (or regular milk). Stir well to ensure the chia seeds are evenly distributed and not clumping together. Let this mixture sit for at least 2 hours, or preferably overnight, in the refrigerator. This allows the chia seeds to expand and create a pudding-like consistency. If you are like me, I usally let it sit overnight to create a pudding like consistansy.
2. Once the chia seed pudding is ready (it should be thick and gelatinous), prepare the pina colada smoothie layer. In a blender, combine the frozen pineapple chunks, pineapple juice, coconut cream, Greek yogurt (or vegan alternative), and honey or maple syrup (if using).
3. Blend the ingredients until smooth and creamy. If the mixture is too thick, add a little more pineapple juice until you reach your desired consistency. Taste and adjust sweetness as needed – some pineapples are sweeter than others!
4. Grab two glasses or mason jars. Divide the chia seed pudding evenly between the two glasses, creating the first layer. Be careful not to overfill, leaving room for the smoothie layer.
5. Gently pour the pina colada smoothie over the chia seed pudding in each glass. The smoothie should create a distinct layer on top of the chia pudding. If you want to get fancy, tilt the glass while pouring for a swirled effect.
6. Garnish with a pineapple wedge, a sprinkle of shredded coconut, and a maraschino cherry on top of each glass. A tiny umbrella would be cute too!
7. Serve immediately and enjoy your delicious and healthy Pina Colada Chia Vacation! You can also chill it for a bit longer in the refrigerator if you prefer a colder treat.