|10 min||2 h||1|
|3 tbsp||Chia seeds (add an extra tbsp for thicker consistency)|
|250 ml||Silk Original Coconut Milk (or nut milk of choice)|
|2 tsp||Honey, raw (optional )|
|1/4 tsp||Blue Majik powder|
|1/8 tsp||Blue Majik powder|
|1/2 tsp||Beet powder, Barry Farm Foods (approximate )|
|1/8 tsp||Beet powder, Barry Farm Foods|
|8 petal||Rose petals|
Divide coconut milk into three separate bowls (1/3 of a cup for each bowl).
In one bowl, whisk in 1/2 of a tsp. of the beet powder, In the second bowl, whisk in 1/4 tsp of the blue majik. The third bowl will not have anything added to it at this point.
Once the ingredients have been thoroughly whisked into each bowl, stir in the chia seeds, 1 tbsp per bowl.
Cover the bowls or transfer into jars and store in the your fridge for at least 2 hours, stirring every so often if possible (this will help speed along the process).
Once the chia seeds have absorbed the liquid, remove it from the fridge. Stir 2/3 tsp. of honey into each bowl.
In a clear jar or tall glass, add in chia pudding one layer at a time, with the plain mixture as the final top layer.
Sprinkle remaining beet powder and blue majik powder onto the top layer. Use a toothpick to swirl the powders around to create your desired effect - here's your chance to add your own creative spin!
Finally, sprinkle on the rose petals for an added touch of beauty!