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3-seed coconut pudding

Serving Size

Serves 4

Ingredients

  • 2 cups Canned Coconut Milk (full fat)
  • 1 1/3 tbsps Monk Fruit Sweetener
  • 1 tsp Vanilla Extract
  • 1 cup Hemp Seeds
  • 1/3 cup Ground Flax Seed
  • 1/3 cup Chia Seeds
  • 1 1/3 tbsps Unsweetened Shredded Coconut
  • 1 cup Raspberries

Directions

  • In a small mixing bowl, whisk together the coconut milk, monk fruit sweetener, and vanilla extract.
  • Stir in the hemp seeds, ground flax seeds, and chia seeds. Mix well to combine.
  • Cover the mixture and refrigerate for at least 3 hours, or overnight, to allow it to set.
  • Before serving, if the pudding is too thick, thin it out with additional coconut milk or water to your desired consistency.
  • Top the pudding with shredded coconut and raspberries. Enjoy!

Notes

Leftovers:-Refrigerate for up to 5 days. Additional Toppings:-Top with chopped nuts, cacao nibs or additional monk fruit sweetener. No Raspberries:-Use strawberries or blueberries instead. Gestational diabetes Carb Count: ~ 25 g Protein content:~ 7 g More protein: 1/2 cup of unsweetened Greek yogurt or add 1–2 tablespoons of protein powder (choose a plant-based protein if you want to keep it vegan) when mixing the coconut milk and sweetener.

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