• Place the pineapple flesh or rings on a chopping board and finely chop with a sharp knife. Keep juice. Set aside in a bowl.
• In a large container, whisk dry ingredients: rolled oats, chia seed, coconut sugar, and shredded coconut. Stir to combine evenly.
• Stir in coconut milk, coconut yogurt, pineapple extract, pineapple juice, and finely chopped pineapple made before.
• Close the container with its lid or a piece of foil, and refrigerate overnight or at least 4 hours.

Serve

• Serve the next day in glass mason jars with extra fresh pieces of pineapple coconut yogurt, toasted coconut flakes, or any toppings you love, like a glazed cherry.

Storage

• Store for up to 3 days in the fridge in a sealed glass mason jar.