1 (13.5-ounce) can lite coconut milk or 1½ cups

2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water

1 large ripe banana, cut into chunks

5 tablespoons chia seeds

3 tablespoons local honey or pure maple syrup

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1/8 teaspoon sea salt

Raspberries (optional)

Put all ingredients into a blender, except raspberries, in order listed. Blend until smooth. Pour the pureed mixture into a bowl. Refrigerate for at least two hours to thicken. Spoon into small bowls and top with raspberries. Makes 4 to 6 servings.

Recipe adapted from active.com.

Taste for sweetness before pouring the mixture out of the blender. That’s the time to add more honey or syrup, if you like.

Change up the flavor of the pudding by adding 1/2 teaspoon cinnamon and 1/8 teaspoon cayenne. Or, use extract of your choice.

Find chia seeds in the natural/organic section of your grocery store. You can often find the seeds in bulk at natural food stores, allowing you to buy just the amount you need.