Ingredients
1 1/3 cup of coconut milk
1 tsp. Candy Cap mushroom powder
1 tbsp sugar
2 tbsp. chia seeds
Pinch of salt
Nuts for decoration

 
Preparation
Blend coconut milk with sugar, burnt-sugar milky powder, salt, and sugar.
Add chia seed mixture and stir with a spoon.
Pour 1/3 cup into 4 verrines.
Cover with plastic wrap.
Leave in refrigerator for 12 hours.
Serve with roasted nuts on top.