An easy breakfast option that’s prepared the night before and is ready to eat without a lot of hassle. Top this keto strawberry coconut chia pudding with fresh berries and coconut chips for a quick grab-and-go meal.
If you’re anything like me, breakfast is a rare treat only because morning’s find me rushing out the door. Making a filling breakfast is usually out of the question, so I typically settle for a cup of coffee when heading out. My weekends are a little more relaxed, so breakfast is a more common occurrence. Convenience is priority number one on weekdays though, which is why this overnight keto strawberry coconut chia pudding is such a great option.
Chia seeds are an interesting little seed. When combined with a liquid, they become thick and gelatinous, which mimics a pudding or traditional oatmeal. They are also mostly fiber so a one ounce serving of these little seeds is only two net carbs, which is great for a keto or low carb diet. Add some seeds to some dairy-free milk, a little sweetener and let it sit for 20-30 minutes (or overnight) and you’ve got a quick meal – breakfast, lunch or dinner!
I’m a giant coconut fiend… anything and everything coconut is an automatic win in my book.
I’m a giant coconut fiend… anything and everything coconut is an automatic win in my book. For this pudding I use several different coconut ingredients to make sure it tastes like coconut. I use a coconut non-dairy milk as the base, mix in some canned coconut cream for fat and flavor then top the whole thing off with some unsweetened coconut chips. I’m a big fan of Dang Lightly Salted Coconut Chips. Rather than toasting my own coconut and accidentally burning them these save a ton of time and heartache. Plus they are super convenient to keep in the cupboard to snack on, use in a trail mix, or toss on top of a cup of yogurt. Two big thumbs up from me.
As far as preparing this pudding, it can be ready in twenty minutes, but I just prefer to leave it overnight so it’s extra thick and hearty. I also have some tips for the coconut cream. When I buy canned coconut cream, I typically leave it in my cupboard to let the cream and water separate for a few days. When you open the top, all of the thick tasty coconut cream can be scooped out with a spoon. If you just bought them from the store, pop a can in the fridge and it should be ready to scoop the following day. Use the leftover coconut water in smoothies or just sneak a sip out of the can. As a final tip, I also recommend adding a scoop of your favorite protein powder (I usually use unsweetened protein isolate). It’s a great way to bump up the macros and add different flavors (though you’ll need to cut back on the added sweetener so as to not overdo it).
Keto Strawberry Coconut Chia Pudding
- 2 cups Unsweetened dairy-free milk almond or coconut milk
- ⅓ cup chia seeds whole
- ½ cup unsweetened canned coconut cream Store can in fridge overnight. Open and scoop out thickened cream top which will have seperated from the coconut water.
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 1 pinch salt
- 4-5 large strawberries cut into small pieces
- ½ cup toasted coconut flakes Dang Lightly Salted Coconut Chips
- Combine all the ingredients for the pudding into a mixing bowl and whisk for 1-2 minutes. Let sit for 10 minutes.
- Whisk again for another minute. Transfer pudding into 4 individual, sealable containers, and store in your fridge overnight.
- Top with chopped strawberries and coconut flakes. Enjoy!