From the June/July 2018 issue
Serves 4

Ingredients

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

Directions

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

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