Raspberry Strawberry Coconut Milk Chia Pudding - Gluten Free, Dairy Free, Keto Breakfast
Your morning just just about to get sweeter!
Waking up for this strawberry-raspberry chia seed pudding is a great way to bring excitement to your day!
This is such an amazing combination. It's especially nice with the creamy homemade coconut milk and a touch of sweetener, like stevia. The chia seeds offer a punch of antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium, and phosphorus. The healthy fats in the chia seeds also help you feel full and satiated.
Mix it up the night before and grab a snack-sized jar on your way out the door in the morning or have it as breakfast or snack. It's real delicious treat!
Strawberry-Raspberry Chia Seed Pudding
Recipe makes 2 servings
What You'll Need
2 cup homemade coconut milk
6 tbsps cup chia seeds, divided
1/4 cup raspberries, fresh or frozen
2-3 strawberries, fresh or frozen
2-3 drops stevia, or natural sweetener of choice
2 scoops collagen
Toppings:
2 tbsp nut butter (I used GroundUp PDX Classic Smooth)
unsweetened coconut shavings
2 sliced strawberries
What You'll Need To Know
Add coconut milk, raspberries and sweetener to a blender and blend for 30 seconds to one minute. In two pint-sized mason jars or bowls, add 3 tbsps chia seeds to each jar.
Divide contents of the blender between the two jars. Stir with a spoon or put a lid on both jars and shake. If shaking, make sure all of the seeds from the bottom get mixed in.
Refrigerate for at least an hour until the chia seed pudding thickens.