This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.
- 1 can coconut milk
- 1/2 c black chia seeds
- 1/4 c maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp Himalayan salt
Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.
Serve with fresh fruit and homemade granola.