I didn’t share this pudding. Definitely meant to, but like many things in this kitchen, the whole bowl ended up being mine.
Paul goes away for the weekend sometimes, and so I’m left in my kitchen with two choices: (1) make a big batch of stuff for the two of us to share upon his return or, (2) make some single-lady type snacks.
Both options are good.
This time I went with a single-lady light snack that’s light and delicious and can be shared if there’s any left.
This pudding is vegan, gluten free, topped with fruit, and full of coconut milk. Win!
HAHAHAHA, of course we can.
I love adding chia seeds to my sweets, so this was an absolute delight. Coconut milk, maple syrup, fruit and chia are best friends!!
Speaking of best friends, I’m off to visit mine this weekend! Wishing you all a happy weekend as well. xx
- 2 cups canned coconut milk (or milk of choice)
- 1/3 cup chia seeds
- 1/2 tsp ground cinnamon
- 1-2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Fresh raspberries, for topping
- In a bowl, whisk together milk, chia seeds, cinnamon, maple syrup and vanilla extract. Cover and refrigerate overnight.
- Divide the chia pudding between four bowls and top with fresh raspberries.
- The chia pudding will last up to 4 days in the refrigerator.
Recipe adapted from Peanut Butter and Peppers