Vegan Keto Breakfast: Berry Chia Pudding with Coconut Milk | Low Carb, Sugar Free

Vegan Keto Breakfast: Berry Chia Pudding with Coconut Milk | Low Carb, Sugar Free

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  • Posted: November 11, 2018 04:20

    bob-the-cook

    This berry chia pudding makes a great afternoon snack as well – just don’t eat it too close to bedtime because the coconut will give you plenty of energy so it might keep you awake. ​ This Recipe Is Published **Here >>>>>** [**https://www.julieslifestyle.com/en/blog/detail/vegan-keto-breakfast-berry-chia-pudding-with-coconut-milk-low-carb-sugar-free**](https://www.julieslifestyle.com/en/blog/detail/vegan-keto-breakfast-berry-chia-pudding-with-coconut-milk-low-carb-sugar-free) Author **JULIE** **Ingredients** ​ **How to make fresh coconut milk** (makes 3 cups) * 1 large cup shredded coconut, unsweetened * 3 cups water **Berry Chia Pudding** * 3 cups coconut milk (fresh or canned full-fat) * 2 cups berries, fresh or frozen * 2 tablespoons protein powder (optional) * 1-2 tablespoons MCT coconut oil (optional) * 2 pinches Himalayan crystal salt or sea salt * Stevia, to taste (or other sweetener of your choice) * 6 - 8 tablespoons chia seeds (depending on how thick you like it) **Optional add-ons:** * 2 teaspoons lucuma powder * 1 teaspoon maca powder **DIRECTIONS:** **How to make fresh coconut milk** (makes 3 cups) 1. Add the shredded coconut to your blender and mix until finely ground. You could use a spice or coffee grinder as well. 2. Add 1 cup of water and blend on high for about a minute. 3. Add the two remaining cups of water and blend again until your coconut milk is nice ‘n creamy. Easy, right? **Berry Chia Pudding** 1. Add the berries to the coconut milk, together with the protein powder and MCT coconut oil. The MCT is optional but it will make the chia pudding extra satisfying. If you don’t have MCT at home, you could replace it with coconut butter or just leave it out. 2. I also like to add two pinches of salt for flavor balance and Stevia to sweeten. If you have them at home, you can add two teaspoons of lucuma powder and one teaspoon of maca powder as well (to add flavor and energy-boosting nutrients) but again, those are totally optional. Blend until smooth! 3. Pour the berry coconut milk on top of your chia seeds in a mixing bowl and stir well. Put it in the refrigerator overnight so it has the time to thicken (the chia seeds will absorb the liquid). 4. Right before serving, add your toppings of choice. I used blueberries, strawberries, toasted coconut and almond flakes, hemp seeds, a sprinkle of finely ground cacao nibs and a few edible flowers from our garden. **TIPS & TRICKS**: * If you make a bigger batch of coconut milk, you can store it in the fridge for at least 5 days and use it in smoothies, shakes, breakfast porridge… Or you could freeze it in ice cubes and use it for ice cream or thick milkshakes! * The berry chia pudding will stay fresh for at least 5 days in an airtight container in the fridge.