Berry Chia with Coconut Milk Pudding Recipe

Macros per serving: 731 Calories, 61g Fat, 15g Protein, 10g Net Carbohydrates, 24g Fiber, 5g Sugar

Ingredients: (makes 1 serving)

Base

2 tbsp white chia seeds
1 cup unsweetened coconut milk
½ cup fresh or thawed, frozen blueberries (for less carbs, you may opt to use blackberries or raspberries, make sure you watch your berry portions as they contain sugar)

Toppings

unsweetened shredded coconut
blueberries (can be substituted with raspberries or blackberries)
sugar-free or dark chocolate shavings
sliced almonds

Directions:

1. The night before you plan to serve it, blend blueberries, chia seeds and coconut milk together in a food processor until blueberries have incorporated well into the mixture, giving it a purple color. Transfer to a clean bowl and refrigerate for 6 to 8 hours.

2. In the morning, the mixture will have thickened to a pudding-like consistency, thanks to the chia seeds absorbing all the liquid from the coconut milk and the blueberries. It is now ready to serve and is best consumed cold.

3. You may want to top the pudding with shredded coconut, berries, chocolates and almonds for texture and added flavor.