If you have never had chia seed pudding, you are in for a treat. When you add liquid to the chia seeds, they absorb it and build a soft bubble around the central seed. It makes for a texture similar to tapioca. You can make it with any liquid, including dairy, but here we're using coconut milk (the drinking kind, not the thicker type you find in a can). Once you've made the chia seed pudding, the sky's the limit in terms of flavorings and add-ins. This makes for a lovely dessert or a satisfying breakfast.
1 cup Coconut Milk
5 tablespoons chia seeds
4 ounces strong chai tea
1/4 cup persimmon pulp
toasted pumpkin seeds
coconut flakes
Mix the coconut milk and the (cooled) tea with the chia seeds. Once they have expanded, layer some of this "pudding" in a glass or a dish, alternating with the persimmon pulp. Top with toasted pumpkin seeds and large coconut flakes for garnish.
