Berry Chia Pudding

Step 1

Open one 14-ounce can of full-fat coconut milk and pour the entire contents (cream and liquid) into a medium bowl. Add 0.5 cup of unsweetened almond milk, 0.33 cup of raw chia seeds, 0.5 teaspoon of pure vanilla extract, and 1.5 tablespoons of maple syrup. Whisk vigorously for 1-2 minutes until everything is well combined and you don't see any clumps of chia seeds.

Step 2

Divide the chia pudding mixture evenly between two serving glasses or bowls, filling each about three-quarters full. Cover with plastic wrap or lids and refrigerate for at least 4 hours, or overnight — the chia seeds will absorb the liquid and transform the mixture into a thick, pudding-like consistency.

Step 3

Just before serving, gently stir each pudding with a spoon — the mixture will have thickened significantly, and you may want to add a splash more almond milk (1-2 tablespoons per serving) if it seems too dense. You want it spoonable but creamy, not stiff.

Step 4

Top each pudding with about 0.75 cup of fresh mixed berries (use a combination of blueberries, raspberries, and blackberries for color and flavor variety). Sprinkle 1.5 tablespoons of unsweetened shredded coconut and 2 tablespoons of sliced raw almonds over the berries for texture and richness. Serve immediately with a spoon.