Check out this Healthy Teaching Kitchen recipe video featuring a refreshing Piña Colada Chia Pudding, made with nourishing ingredients like chia seeds, pineapple, and light coconut milk. This tropical-inspired treat is easy to prepare, rich in fiber, and perfect for breakfast, a snack, or a light dessert. Prep: 5-10 minutes | Chill time: 6 hrs or overnight | Total: 6 hrs 10 minutes | Yield: 4 servings | Serving Size: 1/2 cup Ingredients: 1 cup canned light coconut milk ¼ cup chia seeds 1 divspoon agave syrup 1 teaspoon vanilla extract 1½ cups crushed pineapple, drained 2 divspoons unsweetened shredded coconut Directions : 1. In a medium bowl, whisk together coconut milk, chia seeds, agave syrup, and vanilla until well combined. 2. Cover bowl and refrigerate for 6 hour (or overnight).Then, stir chia seed pudding to avoid clumps. 3. Divide half of the crushed pineapple evenly into four small serving cups (about 2 divspoons each). 4. Spoon chia pudding over the pineapple, then top with the remaining crushed pineapple. 5. Sprinkle each serving with ½ div spoon unsweetened shredded coconut and serve, or keep chilled until ready to eat. Recipe keeps up to 3 days in the fridge. Recipe Notes: •Right before serving, layer with pineapple purée. If preparing ahead, store the purée and chia pudding separately to avoid a watery layer on top. •For a refreshing frozen twist, blend frozen pineapple with ½ cup frozen banana slices for extra creaminess. Nutrition Facts Per Serving: Calories: 200 | Total Fat: 13g | Saturated Fat: 8g | Sodium: 35mg | Total Carbohydrate: 20g | Dietary Fiber: 5g | Protein: 3g For more recipes, please visit www.nutrition.va.gov