Chia Seed Turmeric Coconut Cream

In a medium bowl, combine chia seeds with 1 cup of cool water. Stir thoroughly to prevent clumping. Cover and refrigerate for at least 2 hours or overnight until the seeds have fully hydrated and the mixture has thickened to a pudding-like consistency.

In a small saucepan over medium-low heat, warm the heavy cream until it just begins to steam and small bubbles form around the edges, about 3-4 minutes. Do not boil.

Whisk in the turmeric, honey, vanilla extract, and salt. Continue whisking for 2 minutes until the turmeric is fully dissolved and the cream is smoothly golden.

Remove the saucepan from heat. Let the turmeric cream cool to room temperature, approximately 20 minutes, before proceeding.

In a large serving bowl, fold the hydrated chia seed base together with the cooled turmeric cream until evenly combined and richly colored throughout.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the texture to set further into a silky cream.

Serve cold, optionally garnished with a drizzle of honey and a pinch of extra turmeric. This keeps well refrigerated for up to 3 days.