Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, whisk together the coconut milk and water until smooth. Add chia seeds, shredded coconut, and vanilla bean paste, mixing thoroughly. Stir in honey and collagen peptides if desired. Let sit for 5 minutes, then whisk again.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight.
- Toast shredded coconut in a dry skillet over medium heat for approximately 2 minutes, stirring constantly until golden brown. Remove immediately to cool.
- Divide the pudding into jars or bowls for serving. Top with coconut yogurt, toasted coconut flakes, and fresh fruit.
Nutrition
Notes
Prevent clumps by whisking the mixture thoroughly after the first 5 minutes. Adjust thickness with additional chia seeds or coconut milk as needed.
