Chia Seed Coconut "Tapioca Pudding"

From Jeanette's Healthy Living

I used white chia seeds simply because the color is more appealing in this pudding, which is important for introducing new foods to my son; however, black chia seeds would work just as well. This pudding reminds me of a Thai coconut tapioca pudding I used to make.

1 tablespoon white chia seeds

1/4 cup plus 2 tablespoons almond milk

1 tablespoon light coconut milk

1/8 teaspoon vanilla extract

1 teaspoon agave nectar

ground cinnamon

Mix chia seeds with 1/4 cup almond milk and coconut milk. Cover and refrigerate overnight. Before serving, stir in 1-2 more tablespoons of almond milk to loosen up pudding. Stir in agave nectar and sprinkle with cinnamon.

Makes one serving.