Chia pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you’re into that sort of thing!
Me, I’m a huge fan of chia seeds. They have no taste so it basically takes on the flavor of anything you mix up, and those tiny seeds expand to more than triple in size when soaked in any liquid and did I mention they have a satiating quality to them? Win! It’s also gluten-free, dairy free and vegetarian.
One of my go to chia puddings has always been my Mango Coconut Chia Pudding[1], but I thought let’s put the lime in the coconut and this was born! Enjoy this while those summer berries are still in the farmer’s stands.
Coconut Lime Raspberry Chia Pudding
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 cup • Old Pts: 3 pts • Points+: 4 pts
Calories: 157 • Fat: 10 g • Carb: 15 g • Fiber: 10 g • Protein: 4 g • Sugar: 1 g
Sodium: 31 mg • Cholesterol: 0 mg
Ingredients:
- 1 cup raspberries
- 1/2 cup canned lite coconut milk
- 1/2 cup unsweetened Almond Breeze almond coconut milk[2]
- 2 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 6 to 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
- 1 tsp lime juice
- 1 tsp lime zest
Directions:
Combine half the raspberries and the remaining ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!
Disclosure: This post is sponsored by Blue Diamond Almond Breeze[3].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.
References
- ^ Mango Coconut Chia Pudding (www.gordon-ramsay-recipe.com)
- ^ Almond Breeze almond coconut milk (almondbreeze.com)
- ^ Blue Diamond Almond Breeze (almondbreeze.com)
This recipe has already been read 557 times!