This is a very basic coconut chia seed pudding recipe. You do not have to use the suggested toppings to garnish it with. You can use any fruit or toppings you desire or even just eat it plain. The tropical fruit I used in the photo shown was lilikoi, red dragonfruit and papaya from Hawaii.
In a medium bowl whisk together the coconut milk, vanilla extract, sea salt and honey. Whisk the chia seeds in last.
Ladle the pudding into 4 ramekins or coffee cups, cover them with plastic wrap and refrigerate overnight.
The next day, unwrap your puddings right before serving and garnish each one with granola, cacao nibs, shredded coconut and tropical fruit.
Chia puddings (without garnishes) will stay fresh in the refrigerator up to 5 days.
I recommend using Organic Aroy-D coconut milk for this recipe. It comes out nice and creamy and thick. Other coconut milks may result in a thinner pudding.
The recipe for my savory granola is right here.
Need shredded coconut? - Use this.
Need cacao nibs? - Use this
Need hemp seeds? - Use this