Bart's Recipes
Take a bowl or glass jar and add 75 grams of chia seeds and a pinch of salt. Pour in 400 milliliters of full-fat coconut milk, 20 milliliters of maple syrup, and 5 milliliters of vanilla extract. Stir the mixture immediately and thoroughly with a whisk until there are no lumps. Let it stand for fifteen minutes at room temperature, then whisk it again to prevent the seeds from settling to the bottom and clumping together.
Cover the bowl or jar with a lid or plastic wrap. Place the mixture in the refrigerator to set. Let the pudding rest for at least four hours, but preferably overnight, so the chia seeds absorb all the liquid and form a thick, firm consistency.
Remove the pudding from the refrigerator once it has reached the desired thickness. Stir the set mixture one last time with a spoon. Then divide the chia pudding into equal portions in bowls or glasses.
Garnish the portions with 125 grams of fresh raspberries. Sprinkle with toasted coconut flakes or chopped nuts if desired for extra texture. Serve immediately.
