COCONUT CHIA PUDDING

NO-COOK COCONUT & CHIA PUDDING

Delicious, nutrient-dense and oh-so-easy to prepare!!  Make a few jars overnight for a lazy or on-the-go breakfast. Always start your day with the right fuel to build a brighter brain and sustainable energy throughout the day!
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• 1 can of coconut milk (light or regular fat)
• 5 tablespoons of chia seeds

OPTIONAL:

• pure vanilla or almond extract
• toppings of choice (dried or fresh fruits, jams, compotes, nuts, granola, nut or seed butters...)

Lightly shake coconut can before opening. In a bowl, combine coconut milk and chia seeds and mix for a couple of minutes until well blended (add flavor extract if using). Fill half of 4-6 ramequins or small jars (I love using Weck jars!) and refrigerate until set, about 4 hours or overnight. THAT'S IT!! 

When you are ready to eat, sprinkle with your favorite toppings and dig in! 

Here's a fabulous and simple raspberry sauce that pairs heavenly with these pudding-like treasures. Not only it gives a nice dramatic contrasting look, but the raspberry mild sourness balances the richness of the coconut milk beautifully:

• organic raspberry jam (make your own, or look for a low or no-sugar content)
• Chambord liqueur, water or freshly-squeezed lemon juice
• almond or vanilla extract (optional)
• fresh organic raspberries (frozen work as well)

In a small saucepan, dissolve 1-2 tablespoons of jam with a splash of water or liqueur/extract of choice and cook just until well mixed (and alcohol is evaporated, if desired). Mix in whole or slightly crushed raspberries, turn off the heat and set aside until ready to use.