Low Sodium Cinnamon-Walnut Blackberry Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Low Sodium Cinnamon-Walnut Blackberry Chia Pudding

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Ingredients

4 servings

For the pudding

2 cups full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Milk Coconut - 13.5 FZ
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½ cup chia seeds
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 ½ cups fresh blackberries
½ cup walnuts, dry-roasted and roughly chopped
1 tbsp maple syrup, for drizzling (optional)

Instructions

1
In a medium mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and salt until fully combined.
2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.

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