Ingredients:

  • 1/4 cup (60g) chia seeds
  • 1 cup (240ml) full-fat canned coconut milk
  • 2 tbsp (30ml) unsweetened pomegranate juice
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1 pinch (1g) sea salt
  • 1/2 cup (75g) fresh pomegranate arils
  • 1 tsp (5ml) lime juice

Instructions:

  1. In a medium mixing bowl, combine the coconut milk, pomegranate juice, maple syrup, vanilla extract, and sea salt. Whisk until the sweetener is fully dissolved.
  2. Slowly stir in the chia seeds, ensuring they are evenly distributed and not clumped at the bottom.
  3. Let the mixture sit at room temperature for 10 minutes to allow the seeds to begin absorbing liquid.
  4. Stir vigorously again with a whisk to break up any formed clumps and ensure a smooth texture.
  5. Divide the pudding mixture equally between two 8 oz glass jars.
  6. In a small bowl, toss the pomegranate arils with lime juice.
  7. Spoon a layer of arils over the pudding, then add another layer of pudding if desired, finishing with a generous crown of pomegranate seeds.
  8. Seal the jars with lids and refrigerate for a minimum of 4 hours, or overnight.