Vanilla and coconut chia pudding

This is my favourite, go to pudding recipe. My toddlers sit on the kitchen bench and make it. As usual, this is the combination of a few recipes off the internet. Chia seeds are around 20% protein and very nutritious. I pack this pudding as a treat in lunch boxes and serve it to soothe sore little throats. Now I buy chia seeds by the kilo!

Ingredients
2 1/2 cups liquid – can of coconut cream plus remainder made up from soy milk
1/3 rounded cup chia seeds
1/2 cup desiccated coconut
2 or 3 tsp vanilla extract
2 tbsp maple syrup/agave nectar
Pinch of salt (small)

Method
1. Whisk all ingredients together in serving dish (I use a Pyrex dish with plastic fitted lid).
2. Cover and refrigerate for at least 4 hours (best overnight), stirring occasionally.

Serving
Top with chopped, seasonal fruit or by itself. It doesn’t last long in our house, no matter what it is served with.

Substitution
You can substitute the vanilla extract for vanilla paste or the scraped seeds of a vanilla pod.
These photos show a dark agave and black chia seed mix, hence the deep colour. Using white chia and maple syrup results in a paler colour.

Activist note
I have ditched dairy so learning about dairy free inclusions to my favourite recipes! Wish me luck.
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