Pineapple Granita Coconut Chia Seed Pudding

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This recipe is a playful take on texture: the icy, fresh crystals of the pineapple granita paired with the soft, tapioca-like pearls of chia. Soaked in coconut milk, the seeds add just the right, healthful bite to this snowy summer treat.

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INGREDIENTS
18 ounces of fresh pineapple juice
1 cup of coconut milk
1 cup of plain strained yogurt (or substitute with almond milk or coconut water)
1/3 cup of chia seeds
honey to taste, about 2 tablespoons (or other sweetener)

See Honestly Yum for preparation instructions.