This chia pudding can be made the night before and served as a breakfast or snack the next day. Use any kind of berry and, if full-fat coconut milk is unavailable, any unsweetened alternative milk. Berry Chia Pudding Ingredients: 1 cup full-fat coconut milk (or any alternative milk) 1 cup fresh or defrosted frozen blueberries, strawberries, raspberries, or any combination ½ teaspoon lemon zest (optional) ¼ teaspoon vanilla extract Pinch of sea salt ( I used @amsalt.co vanilla bean salt) ⅓ cup chia seeds Optional Toppings: Toasted coconut flakes Chopped nuts such as pecans, almonds, or cashews Berries Instructions: 1. Place coconut milk, berries, lemon zest, vanilla, and salt in a blender and blend until smooth. 2. Pour the mixture into a medium-sized bowl and add chia seeds. Whisk until well combined. 3. Place chia pudding in an airtight glass container and refrigerate for up to 3 hours or overnight. 4. Whisk or mix pudding before serving. Serve topped with chopped nuts, coconut flakes, and/or extra berries. Enjoy!! #glutenfree #dairyfree #antiinflammatorydiet