1 can full fat coconut milk (Native Forest brand uses BPA free cans)
3 Tablespoons maple syrup (I always use Grade B, but Grade A is fine)
1 Tablespoon alcohol free (glycerine) vanilla extract (I use Frontier Organics)
1/3 cup chia seeds – high in fiber and omega-3 fatty acids
1/2 cup berries for garnish
Directions: Open can of coconut milk, and scrape all contents into bowl. Add maple syrup and vanilla extract, and whisk together until very smooth. Stir in chia seeds. Divide mixture evenly between 4 or more glasses depending on size of glass.
Let sit at room temperature for 2 hours. Garnish with berries, and serve.
If making pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.