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Rachel's Chia Seed Coconut Pudding


¼ cup chia seeds
1 cup koko coconut milk (coconut milk from carton not can)
⅓ can coconut milk
1 tbsp honey or maple syrup
1 tbsp orange zest

Mix everything in a bowl with a whisk, leave to absorb for 20 minutes, whisking occasionally to make sure no lumps of seeds stick together. This is important as if you just pour everything together and leave it without mixing properly it can get very clumpy. This is stored in the fridge for up to 5 days.

I serve this pudding in a pretty glass, topped with seasonal fruit salad, desiccated coconut and a few mint leaves. This mixture will make between 4 and 6 depending on the size of your servings.

Twist: As an alternative add a heaped tbsp raw cacao powder and make a rich chocolaty pudding.

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