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.
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)