Ingredients
3/4 cup coconut milk
1 cup almond milk
1/4 cup chia seeds
1 teaspoon vanilla paste
2 tablespoons maple syrup
raspberries golden, to serve
Method
Sources
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Gel in liquid — chia pudding, jam thickener, egg substitute
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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Gel in liquid — chia pudding, jam thickener, egg substitute
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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In a bowl mix all ingredients well and refrigerate. Throughout the following half an hour, stir every 10 minutes as it gets thicker. Place in individual bowls, if desired. Cover with plastic wrap and put in the freezer for 2-3 hours before serving, or overnight. After 2 hours, the pudding will still be creamy and if you leave it overnight it will get a firmer consistency. Serve the pudding with lots of fresh raspberries when you have the desired consistency.