Chia Pudding is a delicious treat with tons of health benefits. Chia pudding always looks super impressive and can be customized using the same coconut milk and chia base. To easily separate the coconut cream from coconut milk, chill a can of coconut milk in the refrigerator and open it without shaking.

You can either layer the coconut milk layer and berry layers, or you can mix it all together, your choice!

INGREDIENTS

• 1 cup unsweetened full-fat coconut cream

• 1 tablespoon erythritol (I use Swerve)

• 1 teaspoon vanilla extract

• 1/4 cup chia seeds

• 1 tablespoon blueberries

• 1 tablespoon raspberries

• 1 tablespoon strawberries, diced

• 2 tablespoons sliced almonds

• 2 tablespoons shredded coconut

Note: you can use fresh or frozen fruit

DIRECTIONS

1. In a food processor or blender, process the coconut cream, erythritol, and vanilla until mixture starts to thicken. Fold in the chia seeds.

2. In a small saucepan, add the blueberries, raspberries, and diced strawberries and simmer for 15 minutes. Mash them until smooth.

3. To layer: Pour half the coconut-chia seed mixture into four small glasses or bowls, then pour in berry purée to each, then pour in other half of coconut-chia seed mixture. Cover glasses or bowls and refrigerate overnight or up to 3 days before serving.

   • To mix: Just fold the berry compote into the coconut -chia seed mixture

4. Top with sliced almonds and shredded coconut.