From the June/July 2018 issue
Serves 4


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:

  1. Combine the coconut milk, water, and raspberries in a blender. Blend on high until smooth.
  2. Pour into a bowl and whisk in

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today