Coconut Chia Pudding

Tropical vacation vibes in a jar! This creamy, dreamy breakfast feels like dessert but won't send your blood sugar on a rollercoaster ride. The coconut adds natural sweetness that'll make your taste buds think they're getting away with something naughty. 🥥

Prep Time: 5 minutes (plus 5 minutes of wondering if you're doing it right)

Cook Time: 0 minutes (but requires 4+ hours in the fridge while the chia seeds do their expanding thing)

Dietary Tags: Vegetarian, Gluten-Free, Nut-Free

Nutrition Information

Calories: 351 | Protein: 18g | Carbs: 36g | Fat: 17g | Fiber: 5g | Sugar: 5g

Ingredients

• 3 tablespoons chia seeds (those magical little pods that absorb liquid like your skin after a night of tequila)
• 1 cup unsweetened coconut milk (the kind in a can for extra creaminess)
• 1/4 teaspoon vanilla extract (no added sugar – read the label, sugar has more aliases than a spy)
• 1/4 teaspoon cinnamon (your new BFF during sugar detox)
• 2 tablespoons unsweetened coconut flakes (for that tropical vacation crunch)
• 1/4 cup mixed berries (for topping and making it look fancy)

Instructions

1. In a jar or container, combine chia seeds, coconut milk, vanilla extract, and cinnamon (mason jars preferred for maximum hipster points).
2. Stir well to combine, making sure there are no clumps (nobody wants chia seed lumps, trust us).
3. Cover and refrigerate overnight or for at least 4 hours (patience is a virtue, especially during sugar detox).
4. Before serving, stir again and top with coconut flakes and mixed berries (if it looks weird, call it "artisanal").