Coconut Chia Pudding
2 cups unsweetened coconut milk
1/3 cup chia seeds
1/4 cup honey or maple syrup
1/4 teaspoon cinnamon
coconut flakes and berries for garnish
In a small bowl or large jar, stir together the coconut milk, chia seeds, sweetener, and cinnamon. Chill in the refrigerator for at least 4 hours or until the chia seeds puff and expand.
Pudding may be stored in an airtight container in the refrigerator for up to 3 days.
Before serving, stir once and spoon into serving dishes. Garnish with coconut flakes and/or berries and serve immediately.