1 can coconut milk
1/2 cup canned pumpkin
1/4 cup whole chia seeds
1 tbsp pure maple syrup
1 tsp all spice (cinnamon is an option)
1 tsp vanilla
1/4 cup dried currants or raisins (no sugar added)
1/3 cup shredded coconut
Put all ingredients in large mason jar or other container with a lid. Shake hard for 1 minute. Put in fridge overnight or for a few hours. I like to shake the jar every few hours. Before you serve put the shredded coconut on a cooking sheet and put in preheated 300 oven. Cook until just golden (about 5 min). Put pudding in bowls and top with coconut.
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