Toasted Coconut Chia Pudding

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bananas
  • 1 For caramelized bananas

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 5/8 cup Chia seeds
  • 1/2 cup Coconut

Found on thealmondeater.com

Description

Ingredients

• ½ cup shredded coconut
• 1 can coconut milk
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup + 2 tbsp chia seeds
• For caramelized bananas (optional):
• 2 bananas
• 1 tbsp coconut oil
• 1-2 tbsp coconut sugar

Directions

• Heat oven to 350°.
• Place shredded coconut on a baking sheet and toast for 3-5 minutes, or until it is SLIGHTLY golden brown. Be careful not to burn it!
• While coconut is toasting, combine milk, syrup, vanilla, and salt in a bowl; stir in chia seeds last.
• Remove coconut from oven and stir it into mixture.
• Divine chia pudding evenly into two glasses and set aside.
• For the bananas: Heat coconut oil in a large skillet; cut bananas into bite-size pieces and place them in the skillet; sprinkle with coconut sugar and cook until theyre golden brown on either side.
• Top chia pudding with caramelized bananas and then place in the refrigerator for at least 4 hours, but preferably overnight.
• Enjoy!