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Creamy Coconut Chia Pudding
Prep Time: 00:05
Cook Time: 00:00
1 can of unsweetened full fat coconut milk (you can use another kind of milk but in my experience this gives it the best texture and taste, and the healthy saturated fats make it extra filling)
1/4 cup chia seeds
2 tbsp flaxseed meal
2 tbsp collagen peptides (omit for vegan version)
1 tbsp coconut sugar (or another sweetener of choice like honey or maple syrup, you can also use monk fruit for a keto version but i would use less as it is sweeter than these other ones)
optional flavors to add: cinnamon, cardamom, vanilla extract
1Mix can of coconut milk so it's even (usually when you open it, it's separated with liquid on the bottom and a solid texture on the top).
2Once mixed, pour half into 2 containers (I like to use mason jars). It should be between 3/4 cup and 1 cup of liquid in each container.
3Next add half of the dry ingredients to each container (2 tbsp chia seeds in each, 1 tbsp flaxseed meal in each, and 1.5 tsp of sweetener and any spices you are using) and mix until well combined.
4Let sit in the fridge for at least 4 hours to let chia seeds expand and pudding thicken. Then eat cold or hot with your favorite toppings (mine are fruit, granola, nut butter, bee pollen)
Can store for up to 6 days in the fridge, I would not freeze.
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