This is a very simple and adaptable recipe for chia seed pudding. Its ingredients are so versatile you can adjust and make it however you like, but I do enjoy this dreamy coconut version that I tried when I was on Waikiki beach, in Oahu, Hawaii.
Ingredients
- 1 cup coconut milk or cream from a can (shake well before opening)
- 1 1/2 cup coconut milk, silk or other brand
- 1/3 cup Chia seeds
- 1/3 cup shredded, unsweetened, coconut, toasted (optional)
- 2 tablespoon of maple syrup
- 1.5 teaspoon vanilla extract
To top after
- 1/2 cup blue blueberries, or raspberries
- 1/4 cup cacao nibs
Instructions
- Add all ingredients to a medium mixing bowl and stir well. I typically use a 4 cup Pyrex glass jar with a pouring spout.
- Divide between six small jam jars (about 2/3 cup or 160 ml each) and top with cacao nibs & fruit. Cover and chill in the fridge for at least four hours.
- Enjoy for breakfast, afternoon, snack or dessert
Helpful notes:
- For added fiber, you may add 1 tablespoon of psyllium husk to this recipe
- For a different sweetener, substitute maple syrup with a keto-friendly sweetener or monkfruit
- You can substitute almond milk, oat milk or organic soy milk for coconut milk.
Recipe created by Dr Emina Jasarevic, Naturopathic Physician (after trial & error!)
