With just a handful of ingredients, this paleo, keto, and vegan chia pudding recipe features the classic combo of cinnamon and raisin.
- Whisk coconut milk in a medium bowl until the coconut water and cream are smooth. Add chia seeds, cinnamon, raisins, and maple syrup, stirring until combined. Cover and refrigerate overnight. Stir before serving. Will keep in the fridge for at least a week.
To make a layered version like I did in the pictures: whisk coconut milk, chia seeds, and maple syrup together until combined. Transfer half of the mixture to a separate bowl. Add cinnamon and raisins to one bowl, stirring to combine. Cover and refrigerate both bowls overnight. When serving, layer a couple scoops of plain chia pudding with a couple scoops of cinnamon raisin chia pudding.
Keywords: cinnamon raisin, chia pudding, paleo, vegan, gluten free, low carb, keto