I have this pudding on regular rotation. It is super simple to make and reminds me of tapioca pudding, minus the carbs. I use both coconut milk and heavy cream because it adds a creamier and sweeter texture that I enjoy. The base is super adaptable– add cacao, vanilla, berry, matcha, pumpkin spice–play with it and have some fun.

Creamy Chia
Coconut Pudding

Ingredients:

1 cup Coconut Milk (I use Aroy-D)

¼ cup Heavy Cream*

¼ cup water

½ teaspoon vanilla extract

1 scoop LoLo Glo Collagen Protein

3 Tablespoons Organic Chia Seed

1 teaspoon monk fruit sweetener*

¼ teaspoon salt

In a glass measuring cup stir together coconut milk, heavy cream, vanilla, water and LoLo Glo Collagen Protein.

In a glass jar or other glass container stir the chia seed, monk fruit extract and salt.

Pour the milk mix over the dry ingredients and stir.

Place in the refrigerator overnight. Serve chilled.

*Notes

Omit the heavy cream and Collagen Protein and use only coconut milk to make it vegan.

Use whatever low-carb sweetener you prefer. I use allulose, monk fruit sweetener or stevia in my recipes.