Description

This easy Coconut Chia Pudding is inspired by the flavors of Raffaello coconut treats. Creamy, naturally sweet, and perfect for a healthy breakfast or dessert.

Ingredients

Units Scale

1 cup canned coconut milk (full-fat)
1/2 cup almond milk (or any plant-based milk)
1/4 cup chia seeds
2 tbsp maple syrup (or honey)
1/2 tsp vanilla extract
1/4 cup shredded coconut (plus more for topping)
2 tbsp crushed almonds or almond slivers

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, whisk together coconut milk, almond milk, maple syrup, and vanilla extract.
Add chia seeds and shredded coconut. Stir well to combine.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thickened.
When ready to serve, stir well and spoon into serving jars or bowls.
Top with crushed almonds and extra shredded coconut for a Raffaello-inspired touch.

Notes

Use full-fat coconut milk for extra creaminess.
Adjust sweetness to taste with more or less maple syrup.
Store in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 8g
Sodium: 45mg
Fat: 24g
Saturated Fat: 18g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 9g
Protein: 6g
Cholesterol: 0mg