Creamy Coconut Chia Pudding

Ingredients

• 2 cups Full-Fat Coconut Milk
• 1/2 cup Chia Seeds
• 2-3 tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract
• 2 tablespoons Unsweetened Shredded Coconut
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Pinch of Salt
• 1 cup Fresh Berries (strawberries, blueberries, raspberries)
• 2 tablespoons Toasted Coconut Flakes
• 2 tablespoons Almonds (sliced)
• 1/4 cup Optional: Coconut Yogurt
• 1 tablespoon Optional: Hemp Seeds

Instructions

1. 1

   In a medium bowl, whisk together the full-fat coconut milk, maple syrup, vanilla extract, shredded coconut, cinnamon, and salt.

2. 2

   Add the chia seeds to the coconut milk mixture and whisk well to combine. Ensure there are no clumps of chia seeds.

3. 3

   Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.

4. 4

   After chilling, stir the chia pudding well. If it's too thick, add a splash of coconut milk to reach your desired consistency.

5. 5

   Divide the chia pudding into serving glasses or bowls.

6. 6

   Top with fresh berries, toasted coconut flakes, and sliced almonds.

7. 7

   Optional: Swirl in a dollop of coconut yogurt for extra creaminess.

8. 8

   Optional: Sprinkle with hemp seeds for added nutrients.

9. 9

   Serve immediately or store in the refrigerator for up to 3 days.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.