Tropical Chia Pudding
1 cup (250ml) coconut milk
1 cup (160g/5.6oz) chopped pineapple, plus extra to garnish flesh of 1 mango, plus extra to garnish
1⁄2 cup (125ml) filtered water
1⁄3 cup (100g/3.5oz) rice malt syrup
pinch of vanilla bean powder
1⁄3 cup (55g/1.9oz) chia seeds
Place coconut milk, pineapple, mango, filtered water, rice malt syrup and vanilla bean powder in a high-speed blender, and blend on high until smooth.
Place chia seeds in a jar. Pour the blended liquid into the jar over the chia seeds and stir. Make sure there are no lumps of chia seeds at the bottom.
Refrigerate for at least 2 hours to set.
To serve, garnish with extra pineapple or mango.