A tropical treat that is perfect for breakfast on the go or a sweet afternoon snack. Whole30 compliant, vegan, and all around tasty.
In a medium sized bowl, add the chia seeds, almond milk, and vanilla. Stir well to combine.
Cover and place in the refrigerator overnight (or for at least 6 hours).
Using a high powered blender (like a Vitamin or Blendtec) or small food processor, puree the pineapple and mango until smooth.
Divide the chia pudding between three small jars.
Top with a generous amount of pineapple mango puree
Add fresh pineapple, mango, and coconut chips to taste.
Serve immediately or refrigerate in airtight containers up to 3 days.