Coconut-Chia Raspberry Pudding (No Added Sweetener)
Nutritional Information
A creamy, dairy-free pudding made from blended coconut meat and water with chia seeds and a small handful of raspberries. Whole-food fats from coconut and seed fiber keep carbs low for keto-friendly dessert or breakfast.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 cup fresh coconut meat, chopped
- 1 cup water
- 1/4 cup chia seeds
- 2 1/8 ozs fresh raspberries (about 1/3 cup)
- 1 teaspoon vanilla bean (scraped) or 1 tsp vanilla seeds, optional
- 1 pinch sea salt
Blend fresh coconut meat with water until smooth to create a thick coconut base.
Pour coconut mixture into a bowl, whisk in chia seeds, vanilla (if using) and a pinch of salt. Stir well to distribute seeds.
Fold in half the raspberries (gently breaking a few to distribute flavor). Cover and refrigerate at least 4 hours or overnight until set.
Top remaining raspberries before serving. Serve chilled.
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