Updated Apr 7, 2017Chatelaine
- Whisk coconut milk with coconut water in a medium bowl. Whisk in chia seeds until completely covered with liquid. Whisk in honey and cinnamon until combined. Cover and refrigerate until mixture thickens like a pudding, about 6 hours.
- Toast coconut in a small non-stick frying pan over medium-high, stirring often, until golden, 2 to 3 min.
- Scoop chia pudding into bowls. Top with mango, raspberries and toasted coconut.
NutritionCalories 259, Protein 4 g, Carbohydrates 35 g, Fat 13 g, Fibre 11 g, Sodium 106 mg.
Chatelaine Quickie: Chia coconut pudding