Chia Pudding

Tammy Fry Kelly

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Ingredients

4 tbsp Chia Seeds
1/2 cup coconut milk (depending on the thickness of the milk you use, you may need a little more or a little less)
A few drops Vanilla Extract
Cinnamon (to taste)
Pomegranate Seeds
Roasted Shaved Coconut

Chia is an incredibly nutritious seed that is usually organic and sustainable.

I call this a pudding but feel free to eat it for breakfast, as a snack, or as an after-dinner treat.

Serves 2

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Preparation

Serves 2

Method

Stir Chia, vanilla, and cinnamon into the Coconut Milk and place in the refrigerator for 20 mins.

When ready to eat, add coconut shavings (raw or roasted), granola, and fresh pomegranate seeds.

(When I first tried to de-pip a pomegranate, I was so frustrated; and covered with red pomegranate juice! So, just a quick tip for all pomegranate newbies – cut the pomegranate into segments and de-pip by hand in a bowl of water. The pith will float and the seeds will sink. Pour the pith and water out and you will be left with the seeds.)