Ingredients:
¾ cup Zen Basil Seeds
2 cups coconut milk
3 cups frozen pineapples (Divided into 2 cups and 1 cup)
2 Tbsp coconut flakes (Divided into 2 Tbsp)
1 Tbsp vanilla extract
1 cup unsweetened coconut yogurt
Optional: 2 Tbsp maple syrup
Process:
Blend 2 cups of pineapples, coconut milk, 1 Tbsp of coconut flakes, and the vanilla extract. Optional: Maple syrup.
Divide the Zen Basil Seeds into 4 jars and add the liquid, (ration is about 2 tbs seed to 1/2 cup liquid for thick and up to 1 c liquid for more moist pudding) stir well to make sure it is thoroughly combined. Place in the fridge to set overnight.
Topping, add coconut yogurt and pineapple puree, or pineapple chunks and blend till smooth, pour over the pudding mixture sprinkle the rest of the coconut flakes.
Bon Appetit!
