Vanilla Bean Maple Coconut Chia Pudding
Makes 2 cups
- 1 cup full fat coconut milk
- 1 cup plant-based milk such as almond or soy
- 2-4 tablespoons maple syrup depending how sweet you like it
- 6 tablespoons chia seeds
- seeds scraped from 1 vanilla bean or 1/4 teaspoon ground vanilla bean
fresh berries for garnish
Stir all ingredients together in a jar or bowl. Cover and refrigerate overnight or 8 hours until mixture reaches a soft pudding-like consistency. Top with fresh berries or other fruits and serve cold. Pudding will keep covered and refrigerated for 3-4 days.
Notes: This recipe makes a soft style pudding, if you prefer a thicker pudding add 2 additional tablespoons of chia seeds to the recipe. This is a great base recipe from which to add flavorings such as cacao powder or puréed fresh or frozen fruits such as mango, berries, peaches, cherries etc.