Chia Coconut Pudding with Fresh Fruit
We love this simple, make-ahead breakfast, courtesy of Tessemae’s All Natural. It’s loaded with fresh fruit, wholesome chia seeds, and flavorful and satisfying coconut milk. Maple syrup adds just a hint of sweetness and rounds out the flavors of this delicious breakfast bowl.
- ¼ Cup chia seeds
- 1 can (13 ounces) coconut milk
- 1 Tablespoon grade B maple syrup
- Diced fresh fruit
- Raspberry vinaigrette, such as Tessemae’s
Combine the chia seeds, coconut milk, and maple syrup in bowl. Cover and refrigerate overnight. Stir before serving.
To serve, top with fresh fruit and a drizzle of raspberry vinaigrette. We used 2 peaches, 1 banana, and about a cup of strawberries.