⅔ cup (culinary) coconut milk (I use regular full-fat canned coconut milk from ThriveMarket.com or Native Forest)
2 cups unsweetened almond milk, plain or vanilla
3 Tablespoons honey, preferably raw (or maple syrup for a vegan option)
1 Tablespoon pure vanilla extract
1 Tablespoon lemon zest (about 2 lemons)
1 Tablespoon peeled, grated fresh ginger (about a 3-inch piece)
⅛ teaspoon sea salt
Instructions
Place the chia seeds in a medium container or bowl. In a separate medium bowl, whisk together the coconut milk, almond milk, honey, vanilla extract, lemon zest, ginger and salt.
Pour the almond/coconut milk mixture into the container with the chia seeds. Stir immediately to combine otherwise you may end up with blobs of chia seeds. Allow to sit on countertop and stir every 5 minutes. After 15 minutes, it should have thickened somehwat.
Cover and refrigerate for at least an hour. I usually do this the night before. This will stay fresh int he fridge for as long as your almond milk will. Fun to add toppings like fresh fruit, coconut or chopped nuts, or to layer with a thick smoothie.
Recipe by Pamela Salzman at https://pamelasalzman.com/lemon-ginger-chia-seed-pudding-recipe/