250 g (1 cup) raspberries (fresh or frozen) + some for decoration
2 tbsp maple or agave syrup
2 tbsp water
For topping
raspberries, coconut flakes, cacao nibs
Note: the best is to used canned coconut milk as it's the most creamy*
Preparation
In a smaller bowl combine coconut milk, chia seeds, maple or agave syrup, almond butter and cinnamon and whisk until it's well combined.
Put it in the fridge over night or for at least 3 hours.
Before serving prepare a raspberry sauce by putting raspberries, maple or agave syrup and water in a medium size saucepan and heat over medium heat for about 10 min until it gets to sauce consistency.
Leave to cool slightly before serving. You can also prepare the sauce in advance but I like it more when the sauce is poured warm over the pudding.
Pour the sauce over coconut chia pudding and top it with some more raspberries, coconut flakes and cacao nibs.
If you want, you can add a bit more coconut milk when serving. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/05/coconut-chia-pudding-with-raspberry-sauce/