White Chocolate Chia Pudding

Instructions

1. 1

   In a medium-sized bowl, mix together the chia seeds and salt.

   Tip: Make sure to distribute the salt evenly.

2. 2

   In a separate bowl, whisk together the coconut milk, maple syrup, and vanilla extract.

   Tip: Use a whisk or a hand mixer to ensure smooth and creamy mixture.

3. 3

   Add the lemon juice to the coconut milk mixture and stir to combine.

   Tip: Adjust the amount of lemon juice to your taste.

4. 4

   Pour the coconut milk mixture over the chia seed mixture and stir gently.

   Tip: Be careful not to mix too much, as this can create a foam.

5. 5

   Add the shredded coconut, unsalted almonds, and honey to the mixture and stir to combine.

   Tip: This will create a delicious and crunchy texture.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: The longer it chills, the creamier it will become.

7. 7

   Once chilled, give the mixture a good stir and add the white chocolate chips.

   Tip: Melt the chocolate in the microwave in 10-second increments, stirring between each interval, until smooth and creamy.

8. 8

   Fold the white chocolate into the chia pudding mixture until well combined.

   Tip: Be careful not to overmix, as this can create a grainy texture.

9. 9

   Spoon the white chocolate chia pudding into individual serving cups or a large serving dish.

   Tip: Garnish with additional shredded coconut and a sprinkle of sea salt, if desired.

10. 10

    Serve chilled and enjoy!

    Tip: This dessert is best served fresh, but it can be refrigerated for up to 3 days.

11. 11

    If desired, drizzle with additional honey or maple syrup for extra sweetness.

    Tip: This is optional, but it adds an extra layer of flavor and indulgence.

12. 12

    Store any leftovers in an airtight container in the refrigerator for up to 3 days.

    Tip: Reheat gently in the microwave or on the stovetop if desired.