Chia-Seed Pudding

I know it sounds like weird hippie food, but I really love chia seed pudding, partly because it's so healthy and partly because it's so easy to make. It comes out a little like tapioca pudding without the cooking. It's also super versatile -- you can put all sorts of flavors in it. Here's one combination I like, which is a riff on certain Indian ice cream flavors:

INGREDIENTS
1/2 cup coconut milk (not "lite")
1.5-2 T chia seeds
1.5-2 T rosewater
1 teaspoon ground ginger or cardamom
1 teaspoon to 1 T honey

Put all the ingredients into a 1/2-pint mason jar and put the lid on. Shake vigorously. Open it up and taste it, and adjust -- if you want more rose or spice flavor, add that, and if you want more sweetness squeeze a little more honey in. When you've got it where you want it, close the lid on the jar and put it in the fridge for several hours or overnight. Makes for a good dessert, afternoon snack or breakfast treat (especially with fruit added).