Coconut Chia Pudding

I love chia seeds, and keep a large supply in the pantry to use in smoothies, baking and cooking. These tiny seeds are a powerhouse of goodness though, did you know?

They have an extremely high concentration of omega-3 acids—even more than salmon. One serving size includes 18 percent of recommended daily calcium and four grams of protein, and they are a great source of fiber and potassium—plus they’re low in cholesterol and sodium.

I recently came across a number of different recipes for a chia "pudding" and I've condensed them to a variation that I really like. This will make 2 generous servings, or 3 smaller ones and keeps well in the fridge for a few days. 

Ingredients:

1 cup light coconut milk (roughly a 270ml tin)
4 heaped tbsp chia seeds
1 tbsp raw honey
1 tsp cinnamon

Method:

Mix ingredients in a bowl and allow to set in the fridge for at least 30 minutes or overnight. Enjoy with a selection of fresh fruit or berries, or as is. Yum!