Whisk coconut milk, maple syrup, chia seeds and vanilla until smooth. Leave it in the bowl you mixed it in or divide the mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve topped with fruit. If you’d like to make the pudding ahead of time, cover it tightly after mixing and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours but will keep for 2-3 days.
This teeny tiny seed is a nutritious powerhouse and one of my go to's for digestive health. It's an excellent source of protein for healing & rebuilding, healthy fat for decreasing inflammation and fiber for keeping our blood sugar balanced to prevent cravings. The mucilage properties within chia seeds also work as a 'band-aide' within the intestines themselves to protect digestive irritation and allow for better healing.
COCONUT CHIA PUDDING
Sample recipe from The Calm Your Gut Program
Pinpoint YOUR Specific Inflammatory Tummy Triggers & Soothe Digestive Irritation