Meat-Free Fuel American vegetarian vegan pescatarian high-protein

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.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

0 minsCook

10 mins (plus 4 hours chilling)Total

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

385 Calories

12g Protein

26g Fat

28g Carbs

12g Sugar

9g Fiber

115mg Sodium

0mg Chol

Ingredients

For 2 servings

white chia seeds 60g (2.1 oz)

full-fat coconut milk 1 can (13.5 oz / 1 can)

unsweetened coconut milk 200ml (3/4 cup + 1 tbsp)

shelled hemp seeds 20g (0.7 oz)

ground flaxseed 12g (0.4 oz)

vanilla extract 0.8 tsp

pinch fine sea salt

mixed fresh berries 160g (5.6 oz)

unsweetened coconut flakes 16g (0.6 oz)

Instructions

Prep

Whisk together canned coconut milk, carton coconut milk, vanilla extract, and a pinch of 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.

Build

After chilling, stir the pudding thoroughly to ensure even consistency. Slice strawberries and combine with blueberries and raspberries.

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.