Part 3/5:
Now for the chia pudding! In a bowl, combine 1 cup of coconut milk (the canned variety is recommended for a creamier texture) with 1 teaspoon of vanilla extract and 1 tablespoon of your chosen sweetener—maple syrup works great. Mix well and adjust the sweetness to your preference, keeping in mind that you will add toppings later.
Next, stir in 1/4 cup of chia seeds. Mix thoroughly, and after 5 minutes, give it another quick stir as the chia seeds will start to thicken. Cover the bowl and refrigerate it for at least 4 hours, although overnight works even better to allow the seeds to fully absorb the coconut milk.