30 minutes
Free of: gluten / wheat, dairy, corn, soy, corn, eggs, refined sugar
8 small servings
For coconut chia pudding:
32 oz coconut milk
3 Tbsp raw honey
1 tsp vanilla
3 tsp cinnamon
2/3 cup chia seeds
1 cup raspberries
1 banana, cut into small slices
For jam:
2 cups fresh or frozen raspberries
1 Tbsp pure maple syrup
In a bowl, stir together the coconut milk, honey, vanilla, and chia seeds, and divide the chia pudding into eight glasses or bowls. Set aside in the refrigerator for at least a half hour to firm up (you can do this the night before, if you’d like).
Make raspberry jam by putting 2 cups raspberries and maple syrup in bowl, then mash with a fork until desired jam consistency.
Remove glasses or bowls with chia pudding from refrigerator. Top with raspberries, banana slices, grapes, and raspberry jam.
Store in the refrigerator until ready to serve. Can be prepared the night before.