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Coconut Chia Pudding with Berries

Coconut Chia Pudding with Berries

Snack
Prep Time
15min
Cook Time
45min
Servings
3
Calories
278
Chef's Note

For the best texture, make sure to whisk the chia pudding twice - once when first mixing and again after 5 minutes. This prevents clumping and ensures a smooth, creamy pudding. The collagen peptides boost the protein content significantly while keeping the carbs low. If you prefer a sweeter pudding, you can adjust the monk fruit sweetener without adding carbs.

Tags
low carb
gluten-free
dairy-free
egg-free
high protein
make ahead
berries
chia seeds
kid-friendly
no-bake
Ingredients

  • 6 tablespoons chia seeds

  • 1.5 cups unsweetened coconut milk (canned)

  • 1 cup unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 2 tablespoons monk fruit sweetener

  • 90 grams unflavored collagen peptides

  • 1 cup fresh strawberries

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • 3 tablespoons unsweetened coconut flakes

  • 1/2 teaspoon cinnamon

  • 3 tablespoons almond butter

Instructions
  • 1

    Toast 3 tablespoons of unsweetened coconut flakes in a dry skillet over medium heat for 3-5 minutes until golden brown, stirring frequently to prevent burning. Set aside to cool.

  • 2

    In a medium bowl, whisk together 1.5 cups of unsweetened coconut milk, 1 cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and 2 tablespoons of monk fruit sweetener until well combined.

  • 3

    Gradually whisk in 90 grams of unflavored collagen peptides until fully dissolved, ensuring there are no clumps.

  • 4

    Add 6 tablespoons of chia seeds and 1/2 teaspoon of cinnamon to the liquid mixture and whisk thoroughly.

  • 5

    Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.

  • 6

    Divide the mixture evenly among three glass jars or containers with lids.

  • 7

    Refrigerate for at least 4 hours or overnight until the pudding has thickened to a creamy consistency.

  • 8

    While the pudding is chilling, wash and hull 1 cup of strawberries, then slice them thinly. Wash 1 cup of blueberries and 1 cup of raspberries and set aside.

  • 9

    Once the pudding has set, stir each portion gently with a spoon to ensure even consistency.

  • 10

    For each serving, top with 1 tablespoon of almond butter, an equal portion of the mixed berries, and 1 tablespoon of the toasted coconut flakes.

  • 11

    Serve immediately or store covered in the refrigerator for up to 3 days.

Nutrition Information (per serving)
278
Calories
35g
Protein
14g
Carbs
9g
Fat
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