A nourishing breakfast made by soaking chia seeds overnight in coconut milk and topping them with fresh raspberries. Filling yet light, it is a convenient morning option.
Thoroughly stir the chia seeds, coconut milk, honey and vanilla together in a bowl.
Cover the mixture and refrigerate it for at least 4 hours, preferably overnight, until the chia seeds absorb the liquid and form a pudding.
Stir the pudding again after chilling and check for lumps. If needed, let it sit for a few more minutes.
Divide the pudding among bowls and top with fresh raspberries.
Chia seeds swell as they absorb liquid, so chill the mixture for at least 4 hours, preferably overnight, or it may remain watery. Allergen: coconut is considered a tree nut; let anyone with an allergy know before serving.
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