| 7 | 490 | 368 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h | 10 min | 2 |
| 1 cup | Coconut milk, sweetened (canned coconut milk) |
| 1/2 cup | Almond milk, unsweetened (nut milk of choice or all coconut milk) |
| 2 tbsp | Almond milk, unsweetened (optional - see note) |
| 1/4 cup | Chia seeds |
| 1/3 cup | Coconut, shredded, unsweetened |
| 1 cup | Frozen berries |
| 2 tbsp | Peanut butter, natural |
1. Toast shredded coconut on a large skillet over medium-low heat until brown and toasty. Set aside.
2. Place coconut milk, almond milk, peanut butter, and chia seeds in a blender and blend until smooth. (Or use an immersion blender).
3. Pour into a bowl and stir in some of the toasted coconut flakes.
4. Alternatively, you may whisk ingredients together. This method will have more texture.
I've added peanut butter to this chia pudding recipe to make it more filling, so you may need to add another tablespoon or two of milk (depending on how thick you like it).
You may let it sit for a couple hours — and even heat up if you like it warm. But the longer you leave it the more “pudding-like” it becomes.
Serve with remaining toasted coconut and thawed berries.
Prep time is for putting the pudding in the fridge overnight.
Chia Seeds are high in fiber and rich in Omega 3 fatty acids!
| Fruit | 0.9 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.3 |
