| Prep | Cook | Ready in | Servings | |
| 35 min | 0 min | 35 min | 4 |
| 1 cup | Silk Original Coconut Milk |
| 1/2 cup | Water |
| 1 cup | Raspberries (or frozen) |
| 1/2 cup | Chia seeds |
| 1 tsp | Vanilla bean powder (or 2 tsp unsweetened vanilla extract) |
| 1 tsp | Stevia sweetener, powder (or sweetener of choice, optional) |
1. Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.
2. Mix the chia seeds with the raspberry milk and add the vanilla bean powder and Stevia.
3. Let mixture sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
4. Serve with the reserved raspberries and store in the fridge for up to 3 days.
| Fruit | 0.5 |
| Meat Alternative | 0.7 |
Nutritional Highlights:
Chia seeds
The digestible carb content is only one gram per ounce (28 grams), which is very low. This makes chia a low-carb friendly food. Almost all of the carb content in chia seeds come from fiber.
