Vegan Chia Kheer (Indian Pudding Dessert)

• 500 ml Chilled coconut milk (carton type, not canned) or soy milk
• 15 threads Saffron
• 6 tbsp Chia seeds
• 4 tbsp Liquid sweetener
• 1 pinch Powdered cardamom
• 3 tbsp Raw almonds (soaked in water for 8-12 hours)
• 2 tbsp Pistachios
• 1 tbsp Raisins (optional)
• 1 tbsp Shredded coconut

1. Warm up 2 tablespoons of coconut milk (or soy milk).
2. Add the saffron and set aside for some time.
3. Place the remaining milk, chia seeds, liquid sweetener, cardamom, and Step 1 into a bowl.
4. Combine well and place into the microwave overnight or at least 4-6 hours to chill.
5. Remove from the refrigerator and stir well to get rid of any lumps.
6. Pour into individual dishes.
7. Finely chop the nuts with a knife and sprinkle onto the pudding with the raisins.
8. Top with shredded coconut.
9. Add some love and gratitude, and serve!

saffron, seeds, liquid sweetener, cardamom, almonds, pistachios, raisins, coconut

Taken from cookpad.com/us/recipes/146804-vegan-chia-kheer-indian-pudding-dessert (may not work)