SERVES 4
Since I can make it easily the day before, I often make chia pudding to eat for breakfast during the work week. We serve the same at ABC for breakfast—it’s very energizing.
½ cup organic white chia seeds
One 15.5-ounce can organic light coconut milk
One 15.5-ounce can organic coconut cream
½ lime, juiced
1 tablespoon maple syrup
2 drops vanilla extract
Dash of salt
Cardamom or cinnamon, to taste (optional)
Whisk together all the ingredients. Let sit overnight, covered, in the refrigerator. Serve with seasonal fruits, dates, nuts, and seeds.