RASPBERRY + COCONUT CHIA PUDDING

  • 400 ml coconut milk
  •  2 cups frozen organic raspberries
  • ¼ cup chia seeds
  • Extra raspberries, mint and desiccated coconut to garnish
  1. Place coconut milk and raspberries in a blender. Process until smooth. Strain mixture through a fine sieve into a jug to remove any seeds.
  2. Add chia seeds to jug. Whisk together and allow to stand for 10 minutes.
  3. Pour mixture into jars, ramekins or glasses. Allow to set in the refrigerator for 2-4 hours or overnight.
  4. Remove from fridge. Garnish with raspberries, mint and coconut.

Serve and enjoy!