Raspberry Coconut Chia Pudding
1 cup fresh raspberries (any soft fruit ie. blueberries, mango, blackberries, banana, strawberries, kiwi)
2 cups canned coconut milk (or any non dairy milk)
1/4 cup maple syrup
1 tsp cinnamon
1/4 cup chia seeds
Add the raspberries, coconut milk, maple syrup and cinnamon to a blender. Blend on high until smooth.
Pour into a bowl and add the chia seeds. Whisk together and place in the fridge for an hour or overnight.
Whisk before serving and top with more raspberries or any fruit, granola, coconut flakes, hemp seeds, or your favorite toppings. You can make a parfait, like the picture above, by doing layers of yogurt and chia pudding or eat on its own.
**for a plain chia pudding, eliminate the fruit all together