tart by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.
Just before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).
To serve, stir coconut chia pudding and divide the chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.
Pina Colada Chia Puddings https://www.notenoughcinnamon.com/pina-colada-chia-pudding/