Raspberry Coconut Chia Pudding
This is good poured over pancakes, waffles, biscuits and even ice cream. It can also be a nice dipping sauce for bacon or other salty breakfast meats.
Ingredients
- 1 cup coconut milk*
- 1 cup frozen raspberries; thawed
- ½ cup chia seeds
- 1 cup plain lowfat yogurt
- 1 tablespoon honey
Garnish:
- ¼ cup unsweetened coconut flakes toasted
- 12 each raspberries frozen
Instructions
- Use a blender to purée the coconut milk and frozen thawed raspberries until smooth.
- In a large bowl, mix the puréed coconut milk raspberry mixture with the yogurt and honey.
- Stir in the chia seeds, then portion into 4 jars or bowls, cover, and chill overnight.
- The chia seeds will have hydrated to give you a pudding-like consistency after refrigeration for a couple of hours.
- Garnish with toasted coconut and frozen raspberries
Notes
*Substitute: your favorite dairy or non-dairy milk
Nutrition
Calories: 330kcal | Carbohydrates: 24g | Protein: 11g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 5mg | Sodium: 35mg | Fiber: 10g | Sugar: 10g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!
