This dessert is easy to prepare and has endless flavour combinations. You can substitute a different nut milk for the coconut milk, however, I find the coconut milk gives the pudding a deliciously rich texture.
- 1 Cup/ 250ml Full fat Coconut Milk (I have found the Aroy-D brand to work quite well)
- 1/3 c / 113 g Chia seeds
- 1/4 c / 85 g Un-Sweetened Shredded Coconut Flake
- 1/2 tsp Vanilla extract
- 1 tsp Cinnamon
- Optional: 1 TBS Maple Syrup
Directions: Mix all ingredients together in a bowl and place in refrigerator for 2-3 hours or overnight. Serves 4-5.
Topping Ideas: Blueberries, Cacao Nibs, Bananas, chopped walnuts or almonds, dried fruit.
Note: If you find that the pudding turns out too thick add water a tablespoon at a time to mix & if it’s too runny add a teaspoon of chia seeds until you reach the desired texture.
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