Raspberry Coconut Chia Seed Pudding
Raspberry Chia Seed Pudding makes the perfect breakfast. Made with coconut milk it is vegan, paleo and gluten free.
Servings: 2
Ingredients
Chia Seed Layer
- ½ cup coconut milk
- ½ cup milk of choice
- 8 teaspoon chia seeds
- 8 teaspoon unsweetened shredded coconut
- 1 tablespoon maple syrup
Smoothie Layer
- 2 cups frozen raspberries
- 1 cup milk of choice
Instructions
- In a small bowl, mix together the coconut milk, ½ cup milk, chia seeds, coconut and maple syrup. Place in the refrigerator for 2 hours or overnight.
- Blend the raspberries and 1 cup milk in a blender until smooth.
- Layer the raspberry mixture and the chia seed pudding in small cups. Top with extra raspberries and coconut.
