Berry Chia Pudding

Ingredients

• 1 can (14 oz) full-fat coconut milk
• ½ cup unsweetened almond milk
• ⅓ cup raw chia seeds
• ½ teaspoon pure vanilla extract
• 1.5 tablespoons maple syrup
• 1.5 cups fresh mixed berries (blueberries, raspberries, blackberries)
• 3 tablespoons unsweetened shredded coconut
• ¼ cup raw almonds, sliced

Instructions

1. 1

   Open one 14-ounce can of full-fat coconut milk and pour the entire contents (cream and liquid) into a medium bowl. Add 0.5 cup of unsweetened almond milk, 0.33 cup of raw chia seeds, 0.5 teaspoon of pure vanilla extract, and 1.5 tablespoons of maple syrup. Whisk vigorously for 1-2 minutes until everything is well combined and you don't see any clumps of chia seeds.

2. 2

   Divide the chia pudding mixture evenly between two serving glasses or bowls, filling each about three-quarters full. Cover with plastic wrap or lids and refrigerate for at least 4 hours, or overnight — the chia seeds will absorb the liquid and transform the mixture into a thick, pudding-like consistency.

3. 3

   Just before serving, gently stir each pudding with a spoon — the mixture will have thickened significantly, and you may want to add a splash more almond milk (1-2 tablespoons per serving) if it seems too dense. You want it spoonable but creamy, not stiff.

4. 4

   Top each pudding with about 0.75 cup of fresh mixed berries (use a combination of blueberries, raspberries, and blackberries for color and flavor variety). Sprinkle 1.5 tablespoons of unsweetened shredded coconut and 2 tablespoons of sliced raw almonds over the berries for texture and richness. Serve immediately with a spoon.

Tools you’ll need

• medium bowl
• whisk
• two serving glasses or bowls
• plastic wrap or bowl lids
• spoon

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