| 5 | 490 | 260 |
| 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) |
| 1/4 cup | Chia seeds |
| 1/3 cup | Coconut, shredded, unsweetened |
| 1 cup | Frozen berries |
1. Toast shredded coconut on large skillet over medium low heat until brown and toasty. Set aside.
2. Place coconut milk, almond milk, chia seeds in a blender and blend until smooth.
3. Pour into bowl and stir in some of the toasted coconut.
4. Alternatively, you may whisk ingredients together. This method will have more texture.
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 fibre and rich in Omega 3 fatty acids!
| Fruit | 0.9 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.2 |
