Know what you need every single day for great hormone health? Protein, fiber, and healthy fats. Chia seeds provide fiber, protein, and omega-3 fatty acids, and a well made chia pudding can be so very satisfying – jackpot! Fresh pineapple contains fiber and manganese, which aids in the production of estrogen and progesterone – both key for fertility and healthy menstrual cycles. Pineapples also contain tryptophan, which is the precursor to serotonin – your “happy hormone”.
With warmer weather, I crave more refreshing fruits, salads, and desserts, and this chia pudding recipe definitely delivers on the refreshing part. To make this higher in protein, mix in a scoop of vanilla protein powder. Chia pudding needs some time in the fridge, so you’ll want to make the pudding overnight. You could serve this up for breakfast, as a snack, or as dessert. Our boys will devour it at any time of the day and I hope you’ll enjoy it as much we do!
Piña Colada Chia Pudding
Ingredients
For the chia pudding:
2 cups of almond milk, I like the Malk brand*
1/2 cup of chia seeds
2 tbsp pure maple syrup
2 tsp pure vanilla extract
1/4 tsp Himalayan pink or sea salt
For the “piña colada” part:
1 cup of fresh or frozen (and thawed) pineapple, cut into bite size pieces
unsweetened dried, shredded coconut
Finishing touches (optional):
Some extra maple syrup or a tablespoon of hemp seeds
* You could try full-fat coconut milk here as well, but your chia pudding will come out thicker. It’s just a matter of preference.
Process
- Mix all chia pudding ingredients together in a bowl and leave in the fridge overnight.
- Cut up the pineapple into bite size pieces.
- In a small glass or jar, layer the chia pudding, pineapple, and finally the shredded coconut. Repeat. Serve right away or store in the fridge to serve later. Enjoy!
