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Chia seed pudding made with coconut milk and topped with raspberries
Enjoy as a quick and satisfying breakfast or snack.
Customize with your favorite low-carb toppings such as sliced almonds or a dollop of Greek yogurt.
Serve in a small mason jar or glass for a visually appealing treat.
1/4 cup chia seeds
1 cup unsweetened coconut milk (choose organic if possible)
1 scoop vanilla protein powder
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened shredded coconut
Stevia or monk fruit sweetener to taste
Fresh raspberries for topping
In a bowl, mix chia seeds, coconut milk, vanilla protein powder, vanilla extract, and sweetener. Stir well and let it sit for at least 30 minutes or overnight in the refrigerator.
Before serving, give the mixture a good stir to ensure the chia seeds are evenly distributed and have absorbed the liquid.
Top with shredded coconut and fresh raspberries.
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98% would recommend