Ingredients:

  • 1.5 cups full-fat canned coconut milk
  • 1 cup fresh or thawed frozen raspberries
  • 2 tbsp pure maple syrup
  • 0.5 tsp pure vanilla bean paste
  • 6 tbsp organic black chia seeds
  • 1 pinch sea salt

Instructions:

  1. Place your 1 cup of raspberries into a medium bowl and use a fork to crush them until they are mostly broken down but still have some texture.
  2. Pour the 1.5 cups of coconut milk over the berries.
  3. Stir in the 2 tbsp of maple syrup, 0.5 tsp of vanilla bean paste, and that crucial pinch of sea salt.
  4. Use a whisk or fork to combine everything. Look for the color to turn a soft, pastel pink as the berry juice dyes the coconut milk.
  5. Sprinkle the 6 tbsp of chia seeds evenly over the surface of the pink liquid.
  6. Whisk the mixture for at least 2 full minutes. Note: This prevents the seeds from clumping together in islands that never hydrate properly.
  7. Let the bowl sit on the counter for 10 minutes. This allows the seeds to begin their initial bloom.
  8. Whisk one more time after those 10 minutes have passed. You will notice the liquid has already started to thicken slightly.
  9. Pour the mixture into jars or airtight containers.
  10. Place the containers in the fridge for at least 4 hours. Check the aroma—as it chills, the vanilla and raspberry will meld into a scent that reminds you of a high end fruit tart.