Add the coconut milk, chia seeds, extracts, and sweetener into a jar. With lid on, begin agitating for 1-2 minutes until chia seeds are fully suspended.
Place jar in refrigerator, allowing the chia seed to absorb much of the liquid. Viscosity will increase the longer it stands. Give it a couple shakes during this time if you remember, to make sure the chia seeds don't end up on the bottom.
Pudding can be served about an hour after it is made, but for best results let set in the fridge overnight.
Remove the chia seed pudding from the fridge. In a glass or bowl, layer berries, chia seed pudding and coconut, and repeat. Enjoy immediately, or allow to thaw if using frozen berries.
Notes
**For a thinner pudding use up to ¼ cup of chia seeds.I always make chia pudding in a jar because it is the easiest way to agitate the mixture, but it can also be done in a bowl with a whisk. Blending the mixture will break the chia seeds up and not result in the same thick texture.Make chia seed pudding the night before to allow to chia seeds to absorb moisture overnight and they will be ready for you in the morning.Contains 3.6 g of Omega-3's per serving.