Raspberry Coconut Chia Pudding

Recipe Ingredients and Preparation Steps

Ingredients

• 1/4 cup whole chia seeds
• 1 cup unsweetened light canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 5 drops liquid stevia or erythritol (optional)
• 1/2 cup fresh organic raspberries
• 1 tablespoon unsweetened toasted coconut flakes

Step-by-Step Instructions

1. In a medium mixing bowl, whisk together the chia seeds, coconut milk, vanilla extract, and sweetener (if using).
2. Let the mixture sit at room temperature for 10 minutes. Stir thoroughly once more to prevent the seeds from settling and forming clumps.
3. Cover the bowl and place it in the refrigerator. Chill for at least 4 hours (or overnight) to allow the seeds to hydrate and expand into a thick pudding.
4. Before serving, wash the fresh raspberries. Gently mash half of them with a fork to form a textured sauce.
5. To serve, layer the mashed raspberry sauce and the cold chia pudding into glass serving jars. Top with the remaining whole berries and toasted coconut flakes.