Coconut Chia Seed Pudding with Caramelized Pineapple

In a medium bowl, whisk together 1 can of coconut milk, 1/2 cup almond milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract until well combined.

Add 1/2 cup chia seeds to the liquid mixture and whisk thoroughly to prevent clumping.

Let the mixture sit for 5 minutes, then whisk again to break up any clumps that may have formed.

Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to set properly.

When ready to serve, core and dice 2 cups of fresh pineapple into 1/2-inch cubes.

Heat 1 tablespoon coconut oil in a medium skillet over medium-high heat.

Add the diced pineapple to the hot skillet and cook for 2-3 minutes without stirring to allow caramelization to begin.

Sprinkle 3 tablespoons coconut sugar and 1/2 teaspoon cinnamon over the pineapple and stir gently.

Continue cooking for another 5-7 minutes, stirring occasionally, until the pineapple is golden and caramelized. Remove from heat and let cool slightly.

Toast 1/4 cup coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown. Set aside to cool.

Zest the lime and cut it into wedges.

Chiffonade 6 mint leaves by stacking them, rolling tightly, and slicing into thin ribbons.

Give the chia pudding a good stir. If it's too thick, add a splash more almond milk to reach desired consistency.

Divide the chia pudding among 3 serving bowls.

Top each bowl with caramelized pineapple, a sprinkle of toasted coconut flakes, mint ribbons, and lime zest.

Drizzle each serving with the remaining 1 tablespoon maple syrup and serve with lime wedges on the side.