Combine chia seeds, vanilla extract, salt, lime zest and coconut milk in a medium bowl. Cover and set in the refrigerator for a minimum of two hours (or overnight if you have time). As the chia seeds soak, stir every so often to break up any clumps as they form.
Once soaked, remove from the fridge and stir to break up clumps. Add coconut yoghurt and shredded coconut to the mixture and stir until well combined.
To construct the puddings, begin layering chia mixture and fresh pineapple in a jar or glass, starting with chia.
To Serve: Top with extra coconut yoghurt, toasted coconut flakes and drizzle on maple syrup to taste. Alternatively, top with your favourite fruits, nuts and seeds.
4 tablespoons chia seeds
1 cup coconut milk
¼ cup coconut yoghurt - plus extra to serve
¼ toasted shredded coconut, plus extra to serve
1 lime. zest
1 cup fresh pineapple, chopped
½ teaspoon vanilla extract
Pinch of salt
1 tablespoon rice malt syrup or maple syrup