Chia Coconut Breakfast Pudding
Creamy chia pudding made with full-fat coconut milk and a hint of vanilla — a no-cook, high-fat, low-carb breakfast that sets overnight in the fridge. Plan ahead: refrigerate at least 4 hours or overnight.
Ingredients
- 6 tbsp chia seeds
- 2 cups full-fat canned coconut milk, well shaken
- 1 tsp pure vanilla extract
- 2 tsp liquid monk fruit sweetener or erythritol
- 1/4 cup unsweetened coconut flakes, toasted
- 1/2 cup fresh raspberries or blueberries
Instructions
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1
In a medium bowl or large jar, whisk together 2 cups well shaken full-fat canned coconut milk, 1 tsp pure vanilla extract, and 2 tsp liquid monk fruit sweetener or erythritol until combined.
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2
Add 6 tbsp chia seeds and whisk vigorously to distribute them evenly — prevent them from clumping at the bottom.
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3
Let the mixture sit for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours or overnight, until thickened to a pudding consistency.
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4
When ready to serve, stir the pudding and divide among bowls or glasses.
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5
Top with 1/4 cup toasted unsweetened coconut flakes and 1/2 cup fresh raspberries or blueberries. Serve chilled.