Make the chia pudding first: add the coconut milk, maple syrup, the vanilla extract, and freshly grated ginger root to a bowl. Whisk to combine, then add the chia seeds. Mix until the chia seeds are evenly distributed/suspended in the liquid then transfer this mixture to a storage container and place it in the fridge. Allow the chia pudding to thicken in the fridge for at least 30 minutes. 

To make the jam, add the pineapple, the juice of half of the lime (reserve the other half for later!), the sugar, and the contents of the vanilla bean to a large skillet or pan. If you are using vanilla extract instead of the vanilla bean, DO NOT add it now! You’ll be adding it at the end of the recipe. 

Set the pan on one of your burners then turn the heat to medium. As the pan heats up and the jam begins to cook, it will release a lot of liquid. During this stage, you’ll occasionally stir the jam and gently mash it with either a wooden spoon or a potato masher to encourage the pineapple to break down. Once the liquid has mostly reduced, you’ll add the juice of the other half of the lime and if you’re using vanilla extract instead of the bean, you’ll add it now. Continue to cook, the jam, stirring it regularly now to keep it from burning, until it is golden and caramelized and virtually no liquid remains. Once it reaches this point, it’s done! This whole process will take anywhere from 30-45 minutes depending on the type of pan you use and how much liquid was in the pineapple. Let the jam cool to room temperature before using. 

To assemble, top the ginger chia pudding with the pineapple vanilla bean jam and a sprinkle of toasted shredded coconut. Store leftovers in airtight containers in the fridge for up to 5 days.