Coconut Chia Seed Pudding

Coconut Chia Seed Pudding

Ingredients

Serves 2

4 tablespoons shredded coconut (I used Bob’s Red Mill)

4 tablespoons chia seeds (I used HealthWorks)

¾ cup / 175 ml full fat coconut milk (I used BPA-free Natural Value)

½ cup / 125 ml coconut water (I used Vita Coco)

1 tsp pure vanilla extract (I used Rodelle)

Pinch fine grain sea salt

1 tablespoon maple syrup (optional)

Directions

In a small bowl (or a Mason glass jar) combine shredded coconut, chia seeds, coconut milk, coconut water, vanilla, salt and maple syrup (if using). Mix well.

Refrigerate for at least 30 minutes, this allows the chia seeds to thicken.

Top with fruit of your choice and serve.