Back in August my hubby and I were on a cruise to Bermuda! At the Sunday brunch that they had on the ship, they offered chia pudding as a menu option. I absolutely loved it! It was so creamy and topped with the best berries and bananas! I have tried to recreate it a few times but nothing compared. After some tweaking, I have finally figured it out! It really is good for you and a great low carb option! This pudding is also diabetic friendly because I used Splenda instead of sugar! The recipe is for two half containers full. (I leave room on top for fruit!)
Coconut Chia Pudding
3/4 c Coconut Milk
2T Chia Seeds
2T Splenda (I used 3 packets)
1T sugar free maple syrup
1 teaspoon Vanilla Extract
1/2 cup bananas, blueberries, strawberries, or raspberries
Whisk everything (except for fruit) together in a bowl. Pour into containers and let sit in fridge to let it thicken. When you're ready to eat or serve, top with fruit.
*You could also add some coconut flakes
This is the closest I have come to copying that recipe! I hope you try it and let me know how you like it if you do!
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