Chia pudding wears many hats - a satisfying breakfast food, snack or even dessert. It's filling, but in a healthy, feel good kind of way. I often use half almond milk and half full-fat coconut milk for an extra creamy pudding. Inspired by a recent Hawaiian vacation, my favorite toppings include my House Granola, any seasonal fruit and toasted coconut. I like to prepare a few jars at a time and store them in the refrigerator to enjoy all week.
In a mason jar, add milk, maple syrup, vanilla and salt. Add chia seeds and whisk to combine.
Let sit a minute or two and then whisk again to thoroughly incorporate liquid and chia seeds and to avoid any lumps. Repeat, if needed.
Place a lid on the jar and refrigerate for a few hours and you'll have a delicious, creamy pudding ready for fresh fruit, granola and toasted coconut.