Coconut Raspberry Chia Seed Pudding
Another amazing variation on my easy chia seed pudding recipe!
1 cup coconut milk
3 heaping tablespoons chia seeds
1 tsp vanilla extract
1 tablespoon maple syrup
1 cup raspberries, split into to containers
1 banana, sliced (optional for topping)
Pour 1 cup of coconut milk into mixing bowl or into liquid measuring cup. Add chia seeds and stir well to make sure no clumps form. Add vanilla extract and maple syrup and stir well.
Evenly distribute raspberries into two storage containers or jars. Pour the chia mixture into each container or jar, distributing evenly. Cover and cool in refrigerator for 4-6 hours, or overnight, before enjoying.
Enjoy as-is, or top with sliced banana, walnuts, or another topping of choice!
Makes 2 servings | Nutrition facts per 1 serving (estimated):
390 kcal | 29g fat | 25g carb | 7.5g protein | 11.5g fiber