Raspberry Coconut Chia Pudding

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Ingredients

• 13.5 oz can of coconut milk
• 3 TB sugar
• 6 oz fresh raspberries
• 6 TB chia seeds
• 1 tsp lime zest

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1. If your coconut milk is refrigerated, the best way bring it to a liquid state is to heat it on medium in a saucepan until it begins to simmer. After all of the solids have melted, let the milk cool until it is at room temperature.
2. Once the liquid has cooled, mix the sugar until combined.
3. Add raspberries, chia seeds, and lime zest, whisk until combined.
4. Refrigerate the mixture for at least one hour. I topped mine with almond butter, raspberries, and coconut strips.