Coconut Chia Salted Caramel Puddings + Smashed Blackberries

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blackberries
  • 1 Blackberries

• Canned Goods

  • 2 1/2 can Coconut milk

• Condiments

  • 7 tbsp Honey

• Baking & Spices

  • 3 tbsp Coconut palm sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 9 tbsp Chia seed

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CARAMEL LAYER:
• 1 can Coconut Milk
• 3 tablespoons Coconut Palm Sugar
• 3 tablespoons Honey (or Agave, if vegan)
• ¼ teaspoon Salt
• 1 teaspoon Vanilla
• 4 tablespoons Chia Seeds
• FOR THE COCONUT LAYER:
• 1½ cans Coconut Milk
• 5 tablespoons Chia Seed
• 3 tablespoons Honey (or Agave, if vegan)
• ½ teaspoon Vanilla
• FOR THE BLACKBERRY SMASH:
• 1 cup Blackberries
• 1 tablespoon Honey (or Agave, if vegan)
• Blackberries, for garnish

Directions

• FOR THE CARAMEL LAYER:
• Place the coconut milk, coconut palm sugar, honey, and salt in a saucepan. Bring to a boil over medium/high heat. Reduce heat to medium and let simmer until liquid has reduced by half. Mixture should be slightly thick and glossy. Remove from heat and whisk in the vanilla. Once the caramel has cooled, stir in the chia seeds and let sit for 10 minutes. Stir again and divide between four small glasses.
• FOR THE COCONUT LAYER:
• In a mixing bowl, whisk together the coconut milk, chia seeds, honey, and vanilla. Let sit for 5 minutes and stir again. Let sit for another 5 minutes, stir, and divide between the caramel/chia filled glasses, tapping each glass lightly on the counter to remove air pockets.
• FOR THE BLACKBERRY SMASH:
• Place the blackberries and honey in a small bowl and smash together with a fork until there are no large pieces of blackberries remaining. Divide between the pudding-filled glasses. Place puddings in the fridge and let sit for four hours, or overnight.
• Garnish with a few blackberries on top before serving.