NATALIE COUGHLIN’S COCONUT ALMOND CHIA PUDDING
1 cup unsweetened almond milk
1/4 cup chia seeds
1 tablespoon maple syrup
2 tablespoons unsweetened toasted coconut flakes
1 tablespoon crushed almonds
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5 – 10 minutes while the chia seeds expand, then whisk again.
Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve.
The pudding will keep in the refrigerator for 1 – 2 days.