½ cup chia seeds
⅔ cup (culinary) coconut milk (I use regular full-fat canned coconut milk from ThriveMarket.com or
2 cups unsweetened almond milk, plain or vanilla
3 Tablespoons honey, preferably raw (or maple syrup for a vegan option)
1 Tablespoon pure vanilla extract
1 Tablespoon lemon zest (about 2 lemons)
1 Tablespoon peeled, grated fresh ginger (about a 3-inch piece)
⅛ teaspoon sea salt
1. Place the chia seeds in a medium container or bowl. In a separate medium bowl, whisk together
the coconut milk, almond milk, honey, vanilla extract, lemon zest, ginger and salt.
2. Pour the almond/coconut milk mixture into the container with the chia seeds. Stir immediately to
combine otherwise you may end up with blobs of chia seeds. Allow to sit on countertop and stir
every 5 minutes. After 15 minutes, it should have thickened somewhat.
3. Cover and refrigerate for at least an hour. I usually do this the night before. This will stay fresh int
he fridge for as long as your almond milk will. Fun to add toppings like fresh fruit, coconut or
chopped nuts, or to layer with a thick smoothie.