Mix together coconut milk, almond milk, maple syrup and vanilla in a medium-sized bowl.

Whisk in chia seeds until no clumps remain and place in the fridge for 2 hours to thicken.

If you find the pudding has clumps in it when you take it out of the fridge, simply give it a good whisk again to break up any remaining clumps.

Pineapple puree:

Add the pineapple and water to a small pot and thaw over medium heat.

Remove from heat and add to a blender along with the lemon juice.

Blend until smooth.

Store in the fridge in an air-tight, glass container.

Assembly:

In a large glass, alternate layers of the chia pudding with the pineapple puree + fresh pineapple pieces, starting with the pudding and ending with puree.

Top with fresh pineapple pieces.

* Gluten-free, dairy-free, grain-free, vegan, vegetarian, paleo, primal