Chia Seed Pudding with Coconut Milk

Creamy chia pudding with coconut milk is perfect for breakfast. Gluten-free, vegan-friendly!

By the way, you can come up with so many new variations by adding all sorts of other different toppings.

Ingredients:

2 tablespoons of Spanish sage (chia) seeds
1 tablespoon of maple syrup (or more, if you don't like it sweet enough)
1 cup of coconut milk (full-fat)

Directions:

1. Place all ingredients in a glass jar with a lid. Mix well with a whisk or spoon.
2. Let stand for about 5 minutes. Then mix again, breaking up any lumps that form.
3. Close the jar tightly and place in the refrigerator for at least 4 hours (preferably overnight).
4. Before serving, check if the chia pudding is too thick. You can add a splash of coconut milk (or other milk of your choice). Mix again.
5. Add your favorite toppings, such as fresh fruit, nuts, granola, coconut flakes, or maple syrup.

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com