Creamy Chia Pudding

250 ml canned coconut milk (see Recipe Notes if replacing with other milks or yogurt)

250 ml water (see Recipe Notes)

1 dessertspoon honey or other sweetener to taste

1 tsp vanilla extract (optional)

1 tsp ground cinnamon (optional)

3 tbsp chia seeds (approx 75g)

To serve: fruit, nuts, seeds, smoothies (optional)

Pour the coconut milk and water into a large container with a lid.
Whisk in the honey, vanilla and cinnamon until well combined.
Sprinkle the chia seeds over the flavoured liquid then whisk well. Set aside 5-10 minutes.
Whisk again to break up any clumps of seeds that have formed.
Put the lid on, place in the fridge and leave overnight or for a minimum of 4 hours.
Serve in bowls or glasses, layered with fruit, nuts, seeds or smoothie if liked.
Creamy chia pudding without fruits, nuts, seeds etc. should keep for 5 days in the fridge.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

CuisineGlobal

Occasions🍳Breakfast🍎Healthy Treat🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰