Coconut Raspberry Chia Pudding

Name: Coconut Raspberry Chia Pudding
Ingredients: 2.5 tablespoons chia seeds; 2 cups unsweetened coconut milk (from a carton); 2 tablespoons maple syrup or other natural sweetener; 1 handful fresh or frozen raspberries; 2 teaspoons cacao nibs (optional for topping); 1 tablespoon shredded unsweetened coconut (optional for topping)

6 ingredients

4 steps

Ingredients

2.5 tablespoons chia seeds
2 cups unsweetened coconut milk (from a carton)
2 tablespoons maple syrup or other natural sweetener
1 handful fresh or frozen raspberries
2 teaspoons cacao nibs (optional for topping)
1 tablespoon shredded unsweetened coconut (optional for topping)

Directions

1

Combine chia seeds and coconut milk, to a high speed blender and mix until blended well.
2

Add maple syrup to taste and stir well.
3

Divide chia pudding evenly into two mason jars (~1/2 cup each) and top each with a handful of raspberries, cacao nibs, and shredded coconut (optional).
4

Refrigerate for 3-4 hours, or overnight for best results. These will keep in the fridge for 4-5 days!