Chia Pudding Bowl

Ingredients

• 1 can coconut milk (I use Thai Kitchen canned) or can use 1.5-2 cups coconut milk from a carton

• 1/4 cup chia seeds ⁣

• 1 tsp vanilla⁣ (optional)

• dash cinnamon (optional)

  TOPPINGS (optional):

  • berries of choice

  • shredded coconut

  • nuts (used here is pecans)

  • cacao nibs

  • almond or peanut butter

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Preparation

1. In a large mason jar, mix coconut milk, chia seeds, vanilla, and honey/maple syrup (optional). If your coconut milk is separated in the can, you’ll need to cook it in a saucepan to they mix together again - then mix with chia seeds.

2. Let sit in covered jar overnight in the fridge, or at least 2-3 hours.

3. Spoon out how much you’d like and add additional toppings!

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Tips

• Great for breakfast options if you make the night before - makes it easy for those quick mornings.

• You can add as much coconut milk as you’d like for the consistency you’re looking for.

OUR MISSION

AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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