Wake up to island vibes. Add coconut + citrus to your chia seed pudding for a creamy morning treat that'll take your taste buds on vacation. Warning: you'll dreaming of palm trees + beaches all day.
- 2 cups Califia Farms Toasted Coconut Almondmilk
- 6 tablespoons chia seeds
- 2 tablespoons + 2 teaspoons maple syrup, divided
- 2 cups chopped citrus, peel + pith removed (such as oranges, tangerines, grapefruit, or a mix)
- ¼ cup unsweetened coconut flakes
- 1 organic lime
In a quart-sized mason jar with a lid, combine the Toasted Coconut Almondmilk, chia seeds + 2 tablespoons maple syrup. Screw on the lid and shake well. Refrigerate for 15 minutes, then shake once more + refrigerate for a minimum of 30 minutes longer to allow the pudding to fully thicken. Meanwhile, mix the chopped citrus in a bowl with the remaining 2 teaspoons maple syrup + refrigerate until ready to use.
To serve, transfer the chia seed pudding to 4 serving bowls. Top with ½ cup of citrus fruit + drizzle some of the extraneous citrus juice left in the bowl over the pudding as well. Sprinkle with coconut flakes. Use a microblade to finely grate a little bit of fresh lime peel (zest) over the top + serve.
Serves 4. Chia pudding will last up to 3 days, refrigerated.