Toasted coconut cream pie chia pudding

Take a break from eggs. This delicious pudding has only 7 grams of net carbs per serving. Enjoy it as a refreshing vegan-friendly breakfast on hot summer mornings and those days when you don't feel like cooking.

Total carbs 19g, net carbs 7g per pudding

This quick and easy, no-cook recipe can be prepped the night before in single-serving containers, then eaten as a grab and go breakfast. It is also good as a snack or dessert. If you haven’t tried chia pudding yet, it's a little like crunchy tapioca pudding. In this recipe I toast the coconut flakes in the oven to add a crispy “pie crust” texture and flavor.

Toasted coconut cream pie chia pudding ingredients:

chia seeds

Chia seeds are high in protein, high in fiber and low in carbs. This makes it a popular choice for keto diets. Chia seeds are a good food choice for nut-free, grain-free and gluten-free diets.

unsweetened coconut milk

This recipe calls for unsweetened coconut milk from a box versus canned whole fat coconut milk. The fat in canned milk separates and hardens in the fridge, creating an unpleasant texture.

Unsweetened coconut milk is a keto-friendly alternative to cow’s milk at 1 gram of carbohydrates per 1 cup serving. Cow’s milk is 15 grams of carbohydrates per 1 cup serving. Most of the carbohydrates in cow’s milk is sugar in the form of lactose.

coconut extract

Use coconut extract to give this recipe that coconut cream pie flavor.

liquid stevia

To eliminate sugar, use stevia or monkfruit. This recipe calls for liquid stevia, which has no carbs. Experiment with the amount. Use it sparingly as too much stevia can make food taste bitter. The recommended amount is 1-2 drops per pudding jar.

Himalayan sea salt

I added a pinch of mineral rich Himalayan sea salt to this recipe. A little sea salt adds electrolytes that help low-carb dieters avoid fatigue, headaches and difficulty concentrating.

coconut cream

Use coconut cream as a topping to add a rich and satisfying healthy fat to the recipe. This gives the pudding a delicious “frosting” layer that, combined with toasted coconut as a topping, makes it taste a little like dessert.

toasted unsweetened coconut flakes

Toasted coconut flakes add a crispy layer of toasted flavor. Buy coconut flakes pre-toasted to make it a truly no-cook recipe or toast them yourself in the oven.

Equipment you’ll need:

Mason jars

You will need 4 - 8 ounce mason jars with lids. Mason jars are durable, portable, dishwasher safe, and don’t leach toxins into food as plastic containers do.

Tips for making tasty, edible chia pudding:

Use plenty of liquid and time to prepare chia seeds. Soak chia seeds overnight. Give chia seeds enough time to fully absorb all of the liquid, which will give you the right consistency for a great pudding. Soaking also helps chia seeds release nutrients and become readily digestible.

Warning:

Please don’t skip soaking and try to eat chia seeds dry as this can cause choking or indigestion. Chia seeds can absorb up to 20 times their weight in water, and can get stuck in your throat making it hard to swallow. This happened to someone in real life. This someone had to get medical attention to unclog his throat of chia seeds. Go ahead, Google it. No worries though, once fully soaked, chia seeds become safe to eat. I’ve tested the amount of time it takes for chia seeds to soak up cold coconut milk. Some blogs say about 2-5 minutes, but I’ve found that even after an hour of soaking in the refrigerator, chia seeds were still dry at their core. For best results, I recommend soaking them in the fridge overnight (6-8 hours) to be on the safe side.

Frequently Asked Questions

How long can I store Chia pudding?

Store chia pudding in a container with a lid and it will stay fresh in the fridge up to 5-7 days.

“I want to dive face first into it!”

Amelia

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