Indulge in the flavors of fall with this creamy and nutritious Paleo-friendly pumpkin coconut milk pudding. It's dairy-free, gluten-free, and sweetened naturally with honey or maple syrup. The addition of chia seeds not only thickens the pudding but also adds a boost of fiber and omega-3 fatty acids. Top it off with some toasted coconut flakes and chopped nuts for a delightful treat!
Instructions: Pumpkin puree, coconut milk, honey, maple syrup, ground ginger, ground nutmeg, ground cinnamon, salt, and vanilla extract should all be combined in a mixing bowl. Blend until well-combined and smooth. To evenly distribute the chia seeds throughout the pudding mixture, stir them in and stir again. For the chia seeds to absorb the liquid and thicken the pudding, cover the bowl and refrigerate the mixture for at least 4 hours or overnight. Make sure the pudding is thoroughly combined by giving it a good stir before serving. Pour the pudding into glasses or serving bowls. Add some texture and taste to each serving by sprinkling chopped nuts and toasted coconut flakes on top. Enjoy your tasty and nutritious pumpkin coconut milk pudding chilled!