An assortment of tropical fruit acts as the perfect topping along with a sprinkling of coconut.
1 cup unsweetened plain almond milk
1 cup full-fat coconut milk (thick, canned)
2 Tbsp maple syrup
1 tsp lime juice
1 tsp vanilla extract
1 pinch sea salt
⅓ cup chia seeds
For Serving⅓ cup unsweetened coconut flakes or shredded coconut
2 cups cubed tropical fruit (dragonfruit, mango, pineapple, etc.)
1. In a large bowl, whisk together all pudding ingredients except chia seeds. Whisk in chia seeds; continue to whisk for 1 minute. Rest at room temperature for 20 minutes, whisking every so often. Cover and chill for at least 3 hours (overnight best).
2. To a large non-stick skillet, add coconut, toasting over medium for 1 to 2 minutes until light brown; immediately transfer to a plate.
For Serving1. Stir pudding vigorously. To bowls, add chilled pudding; top with fruit and toasted coconut. Serve.
Make Ahead
Chia Pudding: 1 week
Toasted coconut: 6 months
From Whole Bowls by Allison Day (Skyhorse Publishing, April 2016)
See more: Dessert, Fruit, Gluten-Free
https://www.foodnetwork.ca/recipe/toasted-coconut-chia-pudding/18144/