It’s the middle of winter, and it’s cold. I know this. I know this because, for the second time in less than a week, the local weather forecast predicts a wintry mix of sleet, ice, and snow. What I like to call snizzle.

Here on the Gulf Coast, we just don’t get snow. In March of 1993, when the entire eastern half of the U.S. experienced a superstorm, we received 3-4 inches of accumulation. I also can remember leaving school early for a snow day in December of 1996, though we saw probably only 2 inches max.

Since then, we’ve had a few flurries, but our winter weather generally consists of cold, miserable rain (fun fact, we’re the rainiest city in the U.S.). As a result, we don’t have the equipment to deal with icy and snowy conditions, so like all the school kids who want a day off, I’m crossing my fingers we don’t have to work Tuesday. Hell, Wednesday, too!

So, since it’s freezing outside, why not escape to the tropics with an easy (and delicious) pineapple and coconut chia pudding?

After making this soup the other night, we had some leftover coconut milk. Rather than let it go to waste, I scoured the freezer and found some frozen pineapple chunks (fresh would be wonderful, too). With the addition of chia, vanilla extract, and sweetener, you have the simplest of breakfasts or snacks.

So, while you’re curled up on the sofa in your fuzzy socks, grab a bowl, a spoon, and your imagination, and picture yourself surrounded by palm trees, sugar-white sand, and a turquoise sea.

Pineapple and Coconut Chia Pudding

serves 1

Ingredients

• ¾ cup coconut milk (mine was full fat, but low fat would be fine)
• ⅔ cup frozen (or fresh) pineapple chunks
• 3 Tbsp chia seeds*
• 1 tsp (or more, to taste) agave nectar (or other liquid sweetener)
• ¼ tsp vanilla extract

Directions

1. Add all of the ingredients to a small blender or food processor (I used a Magic Bullet).
2. Blend until pineapple is puréed and some of the chia seeds are broken down (most will remain in tact).
3. Pour the mixture into a bowl or jar, and cover in the refrigerator for an hour (or overnight) to thicken.
4. Top with flaked coconut, pistachios, and granola (or anything else you can think of), and enjoy.

*If you don’t like the consistency of whole chia seeds, I recommend grinding them before adding to the mixture. They will still act as a thickener, though you may have to adjust the amount slightly. 

This pudding was quite tasty! The recipe can easily be doubled or tripled, and I imagine it would keep a day or two in the refrigerator.