Pineapple Coconut Chia Pudding

In a small Mason jar (or a small glass), add chia seeds, flaxseed meal, and non-dairy milk. Stir until combined. Tighten lid (or cover with plastic wrap). Place chia pudding in the fridge for at least 2 hours, preferably overnight.

In a high-speed blender or food processor, add pineapple, coconut protein (or shredded coconut), and oat milk. Blend on high until smooth.

After chia pudding has thickened, add pineapple-coconut smoothie mixture on top of it. Before serving, garnish with coconut flakes and pistachios on top.