Coconut Chia Pudding



  • 1 cup coconut milk (shake can really well so there are no lumps)
  • 1/4 cup chia seeds
  • 1/8 cup sugar substitute (erythritol)
  • 2 tsp vanilla


Yield: 3 (1/2 cup) servings

  • In a large bowl, combine coconut milk*, chia seeds, erythritol, and vanilla. * Be sure to shake the can of coconut milk vigorously before opening.
  • With a hand mixer, mix for a minute until all ingredients are well combined.
  • Let sit for 5 minutes and mix again.
  • Pour into 1/2 cup mason jars, twist on lids and refrigerate over night.
  • Top with your favourite berries before serving.

Will store in fridge for 4 days. Enjoy!

Breakfast or Dessert? You decide!

I love rice pudding but since going Keto I haven’t had any in a couple years. I found this chia pudding to be a great substitute and just like rice pudding, I eat it for breakfast and dessert!

Nutrition Facts

Amount Per Serving

Fat8 g
Carbohydrates6 g
Fiber2 g
Protein1.5 g
Chia seeds
Mixing coconut milk and chia seeds
Ready to serve

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