Coconut chia with pineapple and mint.

• Chia seeds — 3 Tbsp
• Full-fat coconut milk — ¾ cup
• Water — 2 Tbsp
• Pineapple — ¼ cup, diced
• Cinnamon — ¼ tsp
• Mint

1. Whisk chia, coconut milk, water and cinnamon; wait 5 minutes and whisk again.
2. Cover and chill overnight.
3. Top with pineapple and torn mint.

Add the pineapple just before serving, not before chilling — its bromelain enzyme breaks down the chia gel and the pudding loosens overnight if mixed in early.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Chia-pudding ratio per standard practice (≈1 part chia to 4 parts liquid; rest, re-stir).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.