Hawaiian Keto Coconut Chia Pudding

Allergens

Tree nuts (coconut, almond, macadamia nuts)

Ingredients

• 1/4 cup white chia seeds
• 1 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional)
• 1/2 cup fresh pineapple, diced
• 1/4 cup macadamia nuts, roughly chopped
• 1/4 teaspoon ground cinnamon
• 1 pinch sea salt
• Optional toppings: fresh berries, coconut flakes, and more chopped macadamia nuts

Instructions

1. In a medium mixing bowl, combine the chia seeds, almond milk, vanilla extract, sweetener (if using), cinnamon, and sea salt. Mix well until all ingredients are fully incorporated.
2. Cover the mixture and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and expand. Stir occasionally to prevent clumping.
3. Once the chia pudding has set, fold in the diced pineapple and chopped macadamia nuts. Mix gently to combine.
4. Serve the coconut chia pudding in a glass or bowl, topped with fresh berries, coconut flakes, and additional macadamia nuts if desired.

Chef’s Insight

For an added flavor boost, try using coconut milk in place of almond milk for a richer taste and more prominent coconut flavor.

Notes

Adjust the sweetness of this recipe to your preference by adding more or less honey or maple syrup, if desired.