November 13th, 2017
From How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition , by Mark Bittman
1. Put the coconut milk, pineapple juice, and chia seeds in a medium bowl or blender. Whisk to combine or process until smooth, depending on the final texture you prefer. If blending, transfer to a bowl. If leaving the seeds whole, stir the mixture after 30 minutes, as the seeds can drop to the bottom of the bowl before the gelling action starts to take effect. Cover and refrigerate for at least 4 hours or overnight.
2. Spoon the pudding into individual bowls and top each with the pineapple, then sprinkle with the coconut and serve. Best enjoyed within a day or two of making it.