Raspberry Chia Pudding - cooking recipe

Ingredients

Chia Pudding:
1 cup coconut milk
1 cup unsweetened rice milk
6 tablespoons chia seeds
2 tablespoons maple syrup
Raspberry Chia Jam:
2 cups fresh raspberries
2 tablespoons chia seeds
3/4 teaspoon vanilla extract

Preparation

Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.