patriotic coconut chia pudding with raspberry compote
It's not a national holiday without an on-brand healthy recipe, right? I bring you my current favorite paleo pudding that can double as breakfast, a sweet treat, or dessert. We got options, people!
for the pudding
1 cup unsweetened, full-fat coconut milk
1/4 cup chia seeds
2 Tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp sea salt
for the raspberry compote
1 heaping cup fresh raspberries
toppings: blueberries, unsweetened shredded coconut, goji berries
- Place coconut milk, maple syrup, vanilla extract, and sea salt in a bowl and mix until well combined. Add in chia seeds and mix until well combined. Place in fridge for 4 hours.
- Place raspberries in a blender and pulse until desired consistency. Place in fridge for 30 minutes.
- Spoon raspberry mixture and chia pudding evenly into small glasses or bowls.
- Top with blueberries, shredded coconut and goji berries.