Coconut Chia Pudding

1. Make the Pudding

• 1/2 cup chia seeds
• 2 cups canned coconut milk
• 1 1/2 Tbsp monk fruit/allulose sweetener
• 1/2 tsp real vanilla extract
• Pinch of sea salt

In a large mixing bowl, whisk together the chia seeds, coconut milk, sweetener, vanilla, and salt until combined. Divide the mixture among 4 jars or cereal bowls and stir once more.

2. Chill

Cover the chia puddings and refrigerate for at least 1 hour, until thickened. For the smoothest texture, stir or shake each jar every 5 minutes for the first 20 minutes so the chia seeds don't clump at the bottom.

3. Serve

Once thickened, top with your favorite toppings — fresh berries, toasted coconut, or a spoonful of nut butter all work well — and enjoy.