Blackcurrant kama-chia puding with coconut cream

Chia pudding on the side:
450 ml of unsweetened almond, coconut or cow milk
4 spl (60gr) chia seeds
4 tablespoons blackcurrant kama
2 teaspoons of maple syrup or honey
1/2 teaspoon vanilla paste or extract

Coconut Cream:
1 bottle of whole fat coconut milk, overnight in the refrigerator
2-3 tablespoons soup or honey
1/2 teaspoon vanilla paste or extract

Extras:
2-3 tablespoons of fresh berries
4 tablespoons oats or kama balls
2 tablespoons maple syrup

extras – • 4 tablespoons honey roasted oats
– Mix the milk, chia seeds, black currant kama, agave syrup and vanilla with the mixture. Cover with
lid and allow to stand in the refrigerator for at least three hours or overnight.
– For coconut, remove the thick, coconut cream from the jar. Leave the separated coconut water in
the jar. Put the coconut cream in a bowl and whip with an electric mixer for 3-5 minutes until you get fluffy whipped cream. Season with agave syrup and vanilla.
– Put chia pudding in a serving dish and add a few tablespoons of coconut cream. Decorate with
berries, roasted oats and honey.