Rose and Cardamom Chia Seed Pudding


Rose and Cardamom Chia Seed Pudding

Yield: 4 servings

Rose and Cardamom Chia Seed Pudding

Ingredients

  • 2 Cups Unsweetened Coconut Milk
  • 1/2 Cup Chia Seeds
  • 3-5 Tablespoons Agave or Maple Syrup
  • 2 teaspoons dried Rose Petals
  • 1/2 teaspoon Cardamom
  • 1/4 teaspoon Vanilla Extract
  • grated Beets (optional, for color!)

Instructions

Heat one cup of coconut milk to boiling and steep the rose petals in a tea-ball for 5 minutes.

In a small bowl, combine the rose-coconut milk and the second cup of coconut milk with the rest of the ingredients. Mix until fully combined. Refrigerate for at least 3 hours, I suggest over-night!

To color with beets, grate part of a root and squeeze the juices in and mix until your desired level of pink ;)