1 cup coconut cream
1 tablespoons lemon zest
1/4 cup lemon juice
2 tablespoon agave
6 tablespoons chia seeds
Method of preparation:
In a small saucepan warm the coconut cream, lemon zest, lemon juice, and maple syrup over medium heat. You just want to bring the mixture to a simmer.
Add the chia seeds and stir to combine. Pour the mixture into ramekins or mason jars and cover with a lid or plastic wrap. Refrigerate for at least 3 hours or overnight.
Top with coconut whipped cream and lemon zest for a restaurant quality finish!