Ingredients
• 1 cup canned coconut milk (Use full-fat for a true “Raffaello” creaminess, or “lite” to reduce calories)
• 1/4 cup chia seeds (White chia seeds look best for the all-white aesthetic)
• 2 tablespoons honey or maple syrup (Adjust based on your sweet tooth)
• 1/4 cup unsweetened shredded coconut (plus a little extra for topping)
• 1/2 teaspoon vanilla extract
• Optional: 2 whole blanched almonds (to drop in the center for that authentic truffle surprise!)
Instructions
Combine the Ingredients: In a medium bowl or a large glass jar, add the coconut milk, honey, and vanilla extract. Whisk until the honey is fully dissolved.
Stir the Mixture: Let the mixture rest on the counter for 10 minutes. Then, stir again vigorously to prevent the chia seeds from clumping and to achieve a smooth, pudding-like texture.
Chill the Mixture: Cover the jar and refrigerate for at least 4 hours, or preferably overnight. If the pudding becomes too thick in the morning, stir in a splash of coconut milk to loosen it.
Serve: Before serving, sprinkle with additional shredded coconut. For a delightful “Raffaello” touch, add a crushed almond on top or a small dollop of white chocolate hazelnut spread.