in a medium bowl whisk milk, maple syrup, vanilla and cinnamon to blend; you can add more than the one tablespoon maple syrup if a sweeter taste is preferred
stir in chia seeds, cover and refrigerate overnight (or at least several hours)
if after chilling overnight the pudding is thicker than you would like add a little more nut milk, or if it is not thick enough add another tablespoon of chia seeds and let chill a little longer
to serve, top pudding with toasted coconut, pomegranate and almonds
Recipe Notes
variations can include adding other fresh seasonal fruit as a topping, such as citrus in the winter, berries in the summer, or banana year round
feel free to mix up the toppings, too! For a more dessert-y type pudding add more sweetener, or add 1-2 teaspoons of raw cacao (unsweet cocoa powder) for a chocolate chia pudding, then top with chocolate shavings or chips
make a pumpkin chia pudding by adding a few tablespoons of pumpkin puree and 1/4 teaspoon or so of pumpkin spice (you just may need to increase the nut milk a little if using ratios above)
Original recipe created by Jerran Boyer
www.healthnutchefs.com