Sweetener-Free Raspberry Chia Pudding

Step 1Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping. The best coconut milk I've tried is Aroy-D. It contains no guar gum and has no aftertaste, it's only made with Thai coconut and water. Unlike most canned coconut milk products it does not solidify in the fridge and is perfect for making chia seed pudding without making it too thick.

Step 2Mix the chia seeds, raspberry milk, vanilla and optionally add sweetener.

Step 3Let it sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.

Step 4Serve with the reserved raspberries and store in the fridge for up to 3 days.