From the June/July 2018 issue
For the pudding:
- 1 cup canned coconut milk (full fat)
- 1/2 cup water
- 1 cup fresh raspberries
- 1/2 cup whole chia seeds
- 2 tsp vanilla extract
- 1/4 tsp sea salt
For the bananas:
- 2 TBSP coconut oil
- 3 medium ripe bananas, peeled and sliced 1/2-inch thick
- Ground cinnamon, to taste
Make the pudding:
- Combine the coconut milk, water, and raspberries in a blender. Blend on high until smooth.
- Pour into a bowl and whisk in
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