patriotic coconut chia pudding with raspberry compote

It's not a national holiday without an on-brand healthy recipe, right? I bring you my current favorite paleo pudding that can double as breakfast, a sweet treat, or dessert. We got options, people!

makes 2-3

Ingredients

for the pudding

1 cup unsweetened, full-fat coconut milk
1/4 cup chia seeds
2 Tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp sea salt

for the raspberry compote

1 heaping cup fresh raspberries

toppings: blueberries, unsweetened shredded coconut, goji berries

Preparation

1. Place coconut milk, maple syrup, vanilla extract, and sea salt in a bowl and mix until well combined. Add in chia seeds and mix until well combined. Place in fridge for 4 hours.
2. Place raspberries in a blender and pulse until desired consistency. Place in fridge for 30 minutes.
3. Spoon raspberry mixture and chia pudding evenly into small glasses or bowls.
4. Top with blueberries, shredded coconut and goji berries.
5. Enjoy!

xx Shira