¼ cup Chia Seeds
¼ cup Rhubarb Siren Shrub
¼ cup Almond Milk
¾ cup Full Fat Coconut Milk
2 T Shredded Unsweetened Coconut
1 T Vanilla Extract
2.5 cups Chopped Fresh Pineapple

In a bowl whisk together chia seeds, shrub, almond milk, coconut milk, shredded coconut and vanilla. Let these ingredients sit covered in the fridge for a minimum of 1 hour.

Blend pineapple until smooth and refrigerate until your pudding is ready.

To assemble: place the chia seed pudding in the bottom of your dish and top with blended pineapple.