Coconut Milk Chia Pudding with Maple Syrup

I dressed up this lovely breakfast recipe with powdered Pitaya (Dragonfruit) Powder for a lovely magenta color. Then added frozen berries and edible flowers for decoration. The frozen berries will develop a frosty look as they thaw that really add to the beauty of the dish. This is a simple 5 minute recipe that keeps in the refrigerator for a few days for a quick, elegant breakfast or a quick afternoon snack. You can change it up by topping it with yogurt or nuts. The pudding is full of nutrients and the chia seeds provide excellent fiber. It will keep in the refrigerator for 3 days if covered. Add the toppings before serving.

Prep Time: 5 minutes

Refrigeration Time: 4 hours to overnight

Serves: 2-3

Ingredients:

1 14 Oz can of full fat coconut milk

5 Tbs Chia seeds

1 ½ Tbs Maple Syrup

1 tsp vanilla extract or paste

¼ tsp salt

Optional Ingredients for Coloring and Decorating:

Pitaya Powder (Dragonfruit) for coloring

Frozen Blueberries and Blackberries

Sliced, Peeled Kiwi for decoration (optional)

Edible Flowers (I have used borage, but any nasturtium, impatient, pansy flowers, or rose petals and marigold petals are also edible)

I used a single orange gooseberry for coloring on top

Directions:

Combine all of the pudding ingredients and stir well. Cover and place in the refrigerator at least 4 hours, or overnight. Stir one time, halfway if possible.

Spoon into your serving glass. If you are planning on displaying any fruit up against the glass, them place the fruit in place first, before you fill the container. You can also top with a layer of yogurt if you wish before filling with berries.

When ready to serve, top with the berries and the other optional ingredients.