Pink Coconut Milk-Raspberry Chia Pudding topped with coconut yogurt, fresh California Giant berries and granola.
3/4 cup coconut milk
1/4 cup coconut vanilla yogurt
3 Tbsp. chia seeds
3/4 cup California Giant Raspberries, mashed smooth
1 Tbsp. honey or maple syrup
California Giant fresh berries
Mix all the chia pudding ingredients into a bowl and whisk well. Pop in the fridge to set for about 3 hours or overnight, until the chia seeds absorb the almond milk and thicken. Whisk once more to create a smooth consistency. Pour the chia pudding into a serving bowl and top with the extra toppings. Enjoy!