- 3/4 cup full fat coconut milk
- ½ cup warm water
- 1 tsp. vanilla extract
- ½ tbsp. cinnamon
- 2 tbsp. honey
- 2.5 tbsp. chia seeds
Whisk everything together, until seeds are thoroughly coated. Store in an airtight container in fridge. Let sit for thirty minutes and enjoy! (The longer it sits, the more liquid the seeds will absorb and the thicker the pudding will become.)
Note: You can also swap the cinnamon for 2 tablespoons of unsweetened cocoa powder and a pinch of salt to have a richer, chocolate chia pudding instead. This can also double as a dessert option.