In a medium-sized bowl, pour in one can of coconut milk, and whisk in a third of a cup of chia seeds along with two tablespoons of agave syrup and one teaspoon of vanilla extract. Ensure everything is well combined.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the chia pudding to chill for at least four hours, or ideally overnight.

Cut up fresh pineapple or drain your canned pineapple, then blend it in a food processor until it reaches a smooth, puree-like consistency.

Once the chia pudding has thickened, remove it from the refrigerator. Begin layering by placing a generous portion of the chia pudding into serving glasses followed by a layer of the pineapple puree.

Sprinkle a handful of toasted unsweetened coconut flakes on top of each parfait.

Serve your beautifully layered Piña Colada Chia Pudding immediately for the freshest taste.