I love this chia seed pudding. It is simple to make and so versatile too. It tastes delicious on its own or serve it with some fruit and it makes a great breakfast. Serve it topped with some rice malt syrup or honey, a sprinkle of cinnamon and a few raw almonds and it becomes a dessert.
Remember to make it the night before and I would reccomend to store it in an air tight container in the fridge for no more than five days.
Ingredients
1/4 cup of chia seeds
1 cup coconut milk (I use full fat)
1 teaspoon of vanilla extract
Method
Add all ingredients to a jug and mix very well until well combined and has a smooth like consistency. I’ve then poured mine into a glass jar to store in the fridge. Don’t forget you will need to make this the night before you wish to eat it.
It's Gourmet Baby 