This recipe turned out great! However, as most of us do, I made some changes. It's a keeper! (Update) I've made this three times now, the last two I did not use any sweetner and dropped the cinamon and increased the vanilla. For whole chia seed version: Blend all ingredients except chia seeds in a blender until smooth, including any added flavors, fruits, or chocolate. All you have to do is melt dark chocolate (80% cocoa or higher) over low heat in a pan, and then either mix it into the pudding right before consumption or make layers as I mentioned above. How to Make Coconut Chia Pudding Coconut Chia Pudding comes together pretty easily, taking only about 5 minutes to mix everything together. The pudding can be stored in an airtight container in the refrigerator for up to 24 hours. All of them work just fine, and although there are slight variations in flavor I often do so when I need to quickly ramp up my fat intake and don’t want to wait until the next day. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices. The longer the pudding remains in the fridge, the firmer its consistency will be. My kids enjoyed this and kept eating more! If you’d like your pudding to be more of a liquid, you can add unsweetened almond milk or macadamia nut milk. In any case, it turned out fine, though it's not very sweet on its own. Just make sure you keep an eye on the net carbs if your goal is to stay in ketosis. Add comma separated list of ingredients to exclude from recipe. So long as you have your ratio of chia seeds to liquid at about 1:4, you’re good to go. A keto chia pudding is incredibly easy to make and tastes anywhere from good to delicious — depending on the toppings and extra ingredients you use. To get started with this easy recipe, all you need is a bowl that’s big enough to hold one to two cans of coconut milk and something to blend the chia seeds into the coconut milk. Chia seed pudding is made by soaking chia seeds in liquids like milk or nut milk or juice for at least 2 hours or overnight. That’s why I normally recommend soaking, roasting, sprouting or fermenting any nuts and seeds you eat, to destroy some of those chemical compounds. You can use any brand, but I recommend buying organic if your budget permits. This recipe is a healthy alternative to processed desserts. The salted almonds are a nice contrast against the natural sweetness of the chia seed pudding and the mangoes. Coconut milk mangochia pudding. Thanks! But to give you a heads up, here are some of the ingredients I often use to tweak my chia pudding: The possibilities are virtually endless. You sure can, but flax seeds, much like other nuts and seeds, contain phytic acid. Amount is based on available nutrient data. I used all un-sweetened coconut milk (2 and 1/3 cup), and added 2 tbsp regular sugar (rather than 1 tbsp agave syrup) to make up for it. Ingredient #2: Pure Maple … So I came home and found this recipe and made some. this link is to an external site that may or may not meet accessibility guidelines. The other smaller portion of coconut milk might be referring to the stuff that comes in a can, but I didn't use any of that. But if you use frozen raspberries, you can at least keep the carb load down. Yes, black and white chia seeds are almost identical nutritionally. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours. Take out of the fridge and enjoy, or use the pudding as a base for your own creation (see below for modification ideas). The latter is available as a mix of monk fruit and erythritol (sugar alcohol), but I prefer the pure version.Before I started keto, we’d also use honey or maple syrup to sweeten desserts. That could lead to cross-contamination cocoa * or cacao nibs more aggressive next time I.. 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