Ingredients:

  • 1/2 cup chia seeds (80g)
  • 13.5 oz full-fat canned coconut milk (400ml)
  • 1/2 cup unsweetened almond milk (120ml)
  • 2.5 tablespoons pure maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 pinch sea salt

Instructions:

  1. Whisk the canned coconut milk in a large bowl. Note: Break up any solid chunks of cream until it's completely liquid.
  2. Pour in the 1/2 cup almond milk, 2.5 tablespoons maple syrup, vanilla bean paste, and salt.
  3. Combine the liquids until the syrup is fully incorporated.
  4. Add the 1/2 cup chia seeds slowly. Wait for the seeds to settle for about 30 seconds before stirring.
  5. Whisk vigorously for 2 full minutes. Look for a uniform suspension where no seeds are stuck to the bottom.
  6. Rest the mixture on the counter for 5 minutes. Note: This allows the outer shell of the seeds to begin softening.
  7. Whisk again for another minute. Listen for a slight thickening sound as the seeds begin to gel.
  8. Divide the mixture into 4 individual jars or keep in the bowl.
  9. Cover and refrigerate for 4 hours. Check that it doesn't jiggle like liquid when tilted.
  10. Garnish with fresh berries or toasted coconut before serving.