Coconut Chia Pudding with Raspberries

This tasty treat is a smooth chia pudding with natural sweetness from raspberries. Non dairy and No processed sugars.

This is one recipe Ive come to enjoy. Usually I whip up a batch the night before and enjoy it in the morning for a quick breakfast or as a snack later in the day. I make several flavour combinations but this is the plain chia pudding topped with raspberries.

KITCHEN ITEMS YOU'LL NEED

• Yogurt jars or canning jars

• Spoons

INGREDIENTS

• 5 small mason jars with stainless or silicone lids or yogurt jars with lids.

• 2cans of unsweetened coconut milk

• Raw Unfiltered honey

• 100% pure vanilla extract

• chia seeds (black or white)

• fresh organic raspberries

• Optional: Organic unsweetened shredded coconut for topping.

• fresh raspberries

• toasted shredded coconut

DIRECTIONS

1. In a small bowl, add 6 tablespoons of chia seeds to 1½ cups of coconut milk. Stir in 2 tablespoons of raw honey and 1 Tablespoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.

2. In each small jar, create alternating layers of chia pudding and raspberries

3. Optional: Top each jar with raw coconut and fresh raspberries. Enjoy!

You can play around with different flavor combinations. For instance, almond milk can be used in place of coconut. You can also change the fruit to blueberry, blackberry, strawberry and more. Sugar-free is the main focus. Use what you have on hand.

STORAGE

• This pudding can be prepared the night before or 20-30 minutes before consuming. Chia thickens as it sits, so you may need to adjust the milk to chia ratio to your preference.

• To toast coconut, place in preheated 350°F oven for 10-15 minutes, stirring a few times. Allow to cool.

• Top the chia pudding with fresh fruit and coconut right before serving for best results.

• Store in the refrigerator covered for up to 2 days (without toppings). After that discard to avoid bacteria or fungus.