Coconut Chai Chia Pudding

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   Pour the boiling water over the grated coconut in a blender or a tumbler for use with an immersion blender. Allow the mixture to cool so that it isn't too hot to touch. When the mixture has cooled but is still warm, blend the mixture thoroughly. Strain the liquid out using a strainer or cheesecloth, squeezing all the liquid you can out of the mixture. Compost or discard the coconut solids. Stir the chai tea and chia seeds into the coconut milk. Cover and let sit in the refrigerator for 4 hours or overnight.

2. 2

   *Note: If you use sweetened chai tea, omit the agave syrup, or add to taste.

* Per serving · 4 servings · Values may vary.

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