Coconut and Strawberry Chia Seed Pudding

Ingredients

• 1 cup coconut milk
• 1 cup chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup strawberries, sliced

• 1 cup shredded coconut, toasted
• 2 tablespoons chopped almonds

Method

1. 01
   In a large mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. 02
   Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. 03
   After the chia pudding has set, stir it well to break up any clumps.
4. 04
   In a small pan over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
5. 05
   Distribute the chia pudding evenly into four serving bowls or jars.
6. 06
   Top each serving with sliced strawberries, toasted coconut, and chopped almonds.
7. 07
   Serve immediately, or store in the refrigerator for up to 3 days.