American · Breakfast
Whole30 Booster Coconut Chia Seed Pudding
Coconut milk chia pudding layered with fresh berries, batch-prepped for a dairy-free Whole30 and paleo American breakfast.
$
10 minsPrep
0 minsCook
10 mins (plus 4 hours chilling)Total
EasyLevel
Nutrition per serving
385Calories
12gProtein
26gFat
28gCarbs
12gSugar
9gFiber
115mgSodium
0mgChol
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Instructions
1
Prep
Whisk together canned coconut milk, carton coconut milk, vanilla extract, and sea salt in a medium bowl until smooth. Stir in chia seeds, hemp seeds, and ground flaxseed until fully dispersed. Rest 5 minutes, then whisk vigorously to break up any chia clusters. Cover and refrigerate at least 4 hours until thick and spoonable.
2
Build
After chilling, stir the pudding thoroughly to ensure even consistency. Slice strawberries and combine with blueberries and raspberries.
3
Plate
Divide thickened chia pudding evenly between 2 airtight cups or jars. Top each with 80g mixed berries and 8g coconut flakes. Seal and refrigerate up to 4 days. Stir everything through at serving time and enjoy fresh.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g (2.1 oz) white chia seeds
- 1 can (13.5 oz / 1 can) full-fat coconut milk
- 200ml (3/4 cup + 2 tbsp) unsweetened coconut milk
- 20g (0.7 oz) shelled hemp seeds
- 12g (0.4 oz) ground flaxseed
- 0.8 tsp vanilla extract
- 0.1 tsp fine sea salt
- 160g (5.6 oz) mixed fresh berries
- 16g (0.6 oz) unsweetened coconut flakes