Chia Coconut pudding
Make the night before for an excellent breakfast
2/3 cup chia seeds
2 cups unsweetened almond or coconut milk
1/2 teaspoon pure vanilla extract
2 tablespoons currants or chopped dried figs or dates
2 tablespoons unsweetened coconut flakes
Put chia seeds, nut milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, nut milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
If you favor a smooth consistency, place all ingredients in a high speed blender until smooth before refrigerating.
If you must, sweeten with maple syrup, honey or agave nector.