Author: Nicole
- 1 cup almond or oat milk
- 1 cup unsweetened coconut milk from a can (regular or light) (see Notes)
- ½ cup chia seeds
- ½ teaspoon pure vanilla extract
- 1 to 2 tablespoons white granulated sugar or pure maple syrup to taste
- Garnish with fresh berries
- Stir almond or oat milk, coconut milk, chia seeds, vanilla and sugar or maple syrup in a medium bowl or 32 ounce mason jar. It will fill up the mason jar about halfway.
- Let sit for 5 minutes.
- Stir again to break up any clumps of seeds. Cover and place mixture in the refrigerator for a minimum of 2 hours or preferably overnight.
- It is done when it is nice and thick and not liquidy. If it’s not thick, add some more chia seeds (1 to 2 tablespoons), stir and let refrigerate for another 30 minutes or so. If it’s not as sweet as you’d like it, add another tablespoon of white granulated sugar or maple syrup.
- Garnish with fresh berries.
- It keeps for about 5 days in the refrigerator.
* Both unsweetened regular or light coconut (from a can) work for this recipe. Regular will be slightly more thick and light will be slightly more healthy. I have not tested this with coconut milk from a carton – the kind you find in the refrigerator section next to the milk alternatives.
Recipe by Riegl Palate at https://www.rieglpalate.com/chia-seed-pudding/
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