Banana Chia Pudding with Maple Roasted Coconut

For the chia pudding:
Combine chia, milk, banana, and vanilla in a large bowl (or storage container with a lid) and stir to combine. Let sit at room temperature for 5 minutes, then stir once more and transfer to the refrigerator. Allow chia seeds to soak for at least 4 hours, or overnight before serving. Extra pudding lasts for 3–4 days in the fridge.

For the maple roasted coconut:
Preheat oven to 325ºF. Line a sheet pan with parchment paper.

In a mixing bowl combine coconut, maple syrup, and salt. Stir gently to combine, getting all coconut chips covered with maple syrup.

Pour onto sheet tray and spread out the coconut to form an even layer. Bake for 10–15 minutes, or until light golden brown. Watch them closely, as they will go from perfect to burnt in just a few minutes. Mine were perfect at 12 minutes.

Allow coconut to cool completely, then use a spatula or your hands to gently break it into clusters and store in an airtight container. These can keep for a week at room temperature

Divide chia pudding into bowls or jars, and top with fruit of choice and roasted coconut.