Chia pudding is high in healthy fats, great for your gut and it will keep hunger at bay, it is surprising how filling this is!
1 cup coconut milk (240 ml/ 8 fl oz)
½ cup water (120 ml/ 4 fl oz)
1 cup fresh or frozen raspberries or bluberries (150 g/ 5.3 oz)
½ cup whole chia seeds
2-3 tsp unsweetened vanilla extract (optional)
Sweeteners Optional: Erythritol or Stevia to taste (SweetLeaf or NuNaturals)
Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.
Mix the chia seeds, raspberry milk, vanilla and optionally add sweetener in a bowl.
Let it sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
Serve with the reserved raspberries and store in the fridge for up to 3 days.
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