Ingredients:
1 can coconut milk (full fat or light) f.y.i light will be more runny
1/2 cup (give or take) of chia seeds
Directions:
Open canned coconut milk and pour into a glass or plastic tupperware container that has a lid. Add the chia seeds and mix well. I said give or take on the 1/2 cup because I never measure! After you start making this you will figure out the consistency you like.
Put the lid on the container and place in the refrigerator and allow it to chill overnight, or at least for a few hours. The chia seeds will swell overnight and in the morning the pudding will have a tapioca type texture.
Top with fruit and any other toppings of choice. Some topping favorites of mine are unsweetened coconut flakes, just fruit spreadable jam, raisins, chopped dates, honey or a chopped larabar.
You can even mix in honey, vanilla, or maple syrup to sweeten it. Customize this pudding the way you want to and enjoy! XO
f.y.i honey, maple syrup, and vanilla are not whole30 approved.
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