Chia Coconut Breakfast Pudding

Name: Chia Coconut Breakfast Pudding
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
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

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.

10 minEasyServes 4250 cal/serving

AmericanBreakfastNo-CookKetoVeganLow CarbHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
2

Add 6 tbsp chia seeds and whisk vigorously to distribute them evenly - prevent them from clumping at the bottom.
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.
4

When ready to serve, stir the pudding and divide among bowls or glasses.
5

Top with 1/4 cup toasted unsweetened coconut flakes and 1/2 cup fresh raspberries or blueberries. Serve chilled.

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Questions

How much time should I plan for Chia Coconut Breakfast Pudding?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 3, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of coconut milk in Chia Coconut Breakfast Pudding?

The entry for Chia Coconut Breakfast Pudding calls for 2 cups full-fat canned coconut milk, well shaken. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Chia Coconut Breakfast Pudding low-carb?

A serving of Chia Coconut Breakfast Pudding carries 16 g of carbohydrate, 5 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Chia Coconut Breakfast Pudding?

One serving (the recipe makes 4) is about 250 calories, with 9 g protein, 16 g carbohydrate and 20 g fat, plus 5 g fiber and 215 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Chia Coconut Breakfast Pudding ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Chia Coconut Breakfast Pudding within two hours and eat it within three days. It is served cold; there is nothing to reheat.

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