Chia Chai Pudding

  1. Preheat oven to 350u0b0F. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool.
  2. While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool.
  3. Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes.

unsweetened almond milk, honey, unsweetened coconut flakes, milk, chia seeds, mixed berries

Taken from www.myrecipes.com/recipe/chia-chai-pudding (may not work)

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