We start with coconut milk, but any milk—almond, cow, heck, evencamel—will do. Canned coconut milk (regular or light) yields a decadent, dessertlike result; be sure to shake it well first. Use the “beverage” type, sold in cartons, for a lighter pudding that’s lower in fat, if that’s your thing. Experiment with other dried fruits or swap them out for a fresh fruit topping. Change up the nuts. Add a pinch of spice. Switch up the sweetener (or leave it out). Go crazy. #chiapuddingobsessed Chia Apricot PuddingServes 2 Whisk together 1 c unsweetened coconut milk and 1 Tbsp honey in medium bowl until combined. Stir in 1/4 chia seeds and 1/4 c sliced unsulphured dried apricots. Cover and refrigerate overnight or up to a couple days ahead. (Makes 1¼ cups.) Stir pudding and spoon into 2 bowls. Drizzle with additional honey as desired and sprinkle with 2 Tbsp chopped roasted salted almonds. Serve immediately. NUTRITION (per serving) 230 cal, 6 g pro, 29 g carb, 9 g fiber, 17 g sugars, 12 g fat, 3.5 g sat fat, 15 mg sodium MORE: The Chia Pudding You Can Eat for Breakfast
