Basil Coconut Chia Puddin

In a blender mix coconut milk, almond milk, agave nectar and basil until totally smooth. Pour into tupperware with chia seeds, and put into fridge to chill for 5 hours, or over night.

1 can light Coconut Milk (prevents hard clumps of cold coconut cream from forming)
1/2 cup Unsweetened Almond Milk
1-2 teaspoons Agave Nectar (depending on sweetness preference)
1 cup (loosely filled, not packed) Basil leaves
1 tablespoons Chia Seeds

View the full recipe at Lorimer Street Kitchen →