Chia and Vanilla Pudding with RaspberriesAnanás e Hortelã
3/4 cup coconut milk
1 cup almond milk
1/4 cup chia seeds
1 teaspoon vanilla bean paste
2 tablespoons maple syrup
raspberries (golden, to serve)
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1In a bowl mix all ingredients well and refrigerate. Throughout the following half an hour, stir every 10 minutes as it gets thicker. Place in individual bowls, if desired.
2Cover with plastic wrap and put in the freezer for 2-3 hours before serving, or overnight.
3After 2 hours, the pudding will still be creamy and if you leave it overnight it will get a firmer consistency.
4Serve the pudding with lots of fresh raspberries when you have the desired consistency.