A nutritious breakfast option prepared by soaking chia seeds in coconut milk overnight and garnishing with fresh raspberries. Being both filling and light, it offers a practical solution for mornings.
Mix the chia seeds thoroughly with coconut milk, honey, and vanilla in a bowl.
Cover the mixture and refrigerate for at least 4 hours, preferably overnight; the chia seeds will absorb the liquid and turn into a pudding.
After chilling, stir the pudding once more and check for lumps, letting it sit a few more minutes if needed.
Divide the pudding among bowls and serve topped with fresh raspberries.
Important: Since chia seeds swell as they absorb liquid, let the mixture rest for at least 4 hours, preferably overnight, or it will stay watery. Allergen: coconut is classified in the tree nut group — mention this before serving to anyone with a nut allergy.
If you sweeten the pudding with maple syrup instead of honey, you get a fully plant-based recipe.
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