This chia pudding needs to sit overnight in the refrigerator, so make it the night before and enjoy it for breakfast!
1 can full-fat (not light) coconut milk (Thai Kitchen or Whole Foods brand only; other brands tend to make pudding that's too chunky or watery)
¼ cup chia seeds
2 medium carrots, peeled, grated and divided
2 tablespoons pistachios, shelled and divided
2 tablespoons sliced almonds, divided
4 tablespoons golden raisins, divided
1 teaspoon ground cardamom
Pour coconut milk into a medium bowl and whisk vigorously, making sure that the coconut milk, if it separated while in the can, is thoroughly mixed together.
Fold in chia seeds. Add 1 grated carrot, 1 tablespoon pistachios, 1 tablespoon almonds and 2 tablespoons golden raisins. Sprinkle cardamom over the coconut milk mixture and stir gently to incorporate everything. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the chia pudding from the refrigerator. Add the remaining grated carrot, pistachios, almonds and raisins and eat immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/01/whole30-indian-carrot-halwa-chia-pudding.html