Coconut Chia Pudding with Raspberry Sauce

Starting your day with chia pudding is a way to go since this super seed is known to be one of the most nutritious foods. In this delightful creamy coconut chia pudding, I have added maca powder to boost health benefits even more. Studies have shown that maca reduces chronic fatigue syndrome, boosts energy and reduces depression. The easy to make raspberry sauce makes this chia pudding especially delicious. Enjoy this magical naturally gluten free coconut chia pudding with raspberry sauce for breakfast a snack or dessert. The options are endless.


2 cups coconut milk (preferably not canned)
1/3 cup chia seeds (if you like the pudding thick add 1 more tablespoon)
2 Tbsp. honey
2 Tbsp. unsweetened coconut flakes
1 tsp. maca powder (optional)
8 oz. fresh organic raspberries
2 Tbsp. honey
Toppings: bananas, kiwi, coconut flakes


Place coconut milk, chia seeds, honey, coconut flakes and maca powder in a glass bowl and stir to combine. Cover and refrigerate for 4 hours or overnight
Place raspberries in a small saucepan. Add 2 tablespoons of honey cover and cook for 3 minutes over medium-low heat. Remove from the heat and slightly mash with a fork. Chill and set aside
Divide chia pudding among 4 serving glasses. Top with sliced bananas, raspberry sauce, kiwi and sprinkle with coconut flakes

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