Ingredients:

  • 1/4 cup chia seeds
  • 1 cup full-fat canned coconut milk
  • 1.5 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Shake the coconut milk. Open your 1 cup full fat canned coconut milk and pour it into a jar. Note: Canned milk often separates into liquid and solid cream; shaking ensures a smooth base.
  2. Add the sweeteners. Pour in 1.5 tablespoons maple syrup and 1 teaspoon vanilla extract.
  3. Season the base. Add 1 pinch sea salt to the liquid.
  4. Incorporate the seeds. Add 1/4 cup chia seeds to the jar.
  5. Initial whisking. Stir vigorously for 60 seconds until no seed clumps remain visible.
  6. The Wait and See. Let the jar sit on the counter for 5 minutes. Note: This allows the outer hulls to begin softening before they settle.
  7. Second whisking. Stir again for another 30 seconds until the mixture starts to look slightly thickened.
  8. Seal and chill. Secure the lid and refrigerate for at least 4 hours.
  9. Final texture check. Give it a quick stir before serving until it looks like a thick, velvety custard.