Maple Chia Seed Pudding with Cinnamon Toasted Coconut Flakes

I've had a hankering for a snack that is easy but not so unhealthy for me. I saw a post on instagram for toasted coconut flakes with some cinnamon added to them and thought, "Why not top that on Chia Pudding?"

A lot of recipes asked for greek yogurt added but I am trying to avoid dairy at the moment so I adapted a recipe I found.

This is a fairly simple recipe but the chia seed pudding will take overnight to set up.

Yields 2 Large servings for pudding
Ingredients

For the Toasted Coconut Flakes:

• 2 cups raw coconut flakes (also called chips, not shavings)
• 1 tsp cinnamon

For the Chia Seed Pudding:

• 1 cup unsweetened almond milk (Find one w/out carrageenan preferably I use Silk in the non refrigerated box)  
• 1/4 cup chia seeds + 1 teaspoon
• 1 1/2 TB Pure Maple syrup

In a small bowl toss coconut flakes and cinnamon together then toss in a medium sized pan on medium heat. Constantly stir to avoid burning the coconut with a few pauses here and there to really let the coconut toast. Remove after about 3 minutes or until slightly brown. Careful not to burn! Place in mason jar when cool.

In a bowl with lid add almond milk, chia seeds, and maple syrup. Stir together then place lid on top and set in fridge overnight.
When you're ready add chia seeds to a small bowl then top with toasted coconut flakes. Add dried fruit, nuts and whatever else if that tickles your fancy.

Enjoy!

Adapted from Huffpost Taste Recipe