1cuplight coconut milk250ml. Or full fat coconut milk* or almond milk
2tbsppeanut butterI use chunky
2tbspmaple syrupor honey, optional
Mix the pudding: Mix coconut milk, vanilla extract and chia seeds together in a bowl (remember chia seeds expand 10 times their size). You can add maple syrup or honey to this if you want a sweeter pudding, although I prefer to top with the sweets instead. Rest a few minutes, and then stir again.
Let it rest in the refrigerator for at least 20 minutes, until the chia seeds plump up. The pudding will be a cross between gelatinous and creamy, although less creamy if you used almond milk. If it is too thick, add more coconut milk and eat immediately, if it is too thin add a little more chia seeds (start with 1/2-1 tbsp) and wait additional 20 minutes.
Serve with toppings. Stir the pudding before layering with toppings. I like to layer the chia pudding in a glass, adding one layer of toppings in the middle.
How to store: Chia pudding (without toppings) keep in the fridge for 5 days. With toppings, a day, because the banana will get mushy.
Did you make this recipe? Tag @thegingerwithspiceon Instagram, I'd love to see!* If using full fat coconut milk, I would reduce the amount of chia seeds to 4 tbsp instead of 5. This will be a much more creamier and heavy pudding, but delicious nonetheless. Nutrition: Calories: 399 | Fat: 23.4g | Saturated Fat: 8.2g | Protein: 9.5g | Carbohydrate: 42.3g | Fiber 11.6g | Cholesterol: 0mg | Sodium: 94mg | Vitamin D: 0mcg | Calcium: 186mg | Iron: 3mg | Potassium: 479mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/coconut-chia-pudding-recipe/