Mexican chia coconut pudding: Postre de chia y coco
Ridiculously simple to make and fun to eat, this chia coconut puddingcould also be prepared with almond milk.
- 4 tablespoons chia seeds
- 1 cup coconut milk
- 1 tablespoon honey or agave nectar
In a bowl, combine seeds with coconut milk. Whisk every 5 minutes to prevent clumping. After 30 minutes, stir in the honey or agave nectar. This will have the consistency of tapioca pudding, and can be eaten immediately or refrigerated to serve cold. Makes 1 cup.
Chia: Ancient Mexican seed and modern superfood