Coconut Chia Pudding with Mango-Lime Drizzle

Allergens

Coconut, Almond, Lime

Ingredients

• 3/4 cup unsweetened almond milk 1/2 cup unsweetened shredded coconut 1/4 cup chia seeds 2 tbsp Swerve confectioners' sweetener (or sweetener of choice) 1 tsp pure vanilla extract 1/4 tsp ground cinnamon Zest and juice of 1 lime 1 ripe mango, peeled and sliced into thin strips

Instructions

1. In a medium sized mixing bowl, combine almond milk, shredded coconut, chia seeds, sweetener, vanilla extract, and ground cinnamon. Whisk well to combine.
2. Cover the mixture and refrigerate for at least 4 hours or overnight, until the chia seeds have absorbed the liquid and formed a pudding like consistency.
3. Once the chia pudding has set, divide it between two serving glasses or dessert dishes.
4. In a small bowl, mix together lime zest, lime juice, and sliced mango to create the mango lime drizzle.
5. Drizzle the mixture evenly over the top of each chia pudding, allowing it to pool in the crevices for added flavor.

Chef’s Insight

For an added crunch, sprinkle the top of each chia pudding with a handful of chopped nuts before serving.

Notes

This recipe is gluten-free, low-carb, and suitable for a keto diet.