Low Sodium Carob Coconut Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened coconut milk (from a carton), or water
3 tbsp carob powder
¼ tsp pure stevia powder (or to taste)
½ tsp pure vanilla powder
¼ tsp ground cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup chia seeds

For serving

½ cup fresh blueberries or raspberries (optional)
1 tbsp unsweetened shredded coconut (optional)

Instructions

1
Whisk together the full-fat coconut milk, coconut milk (or water), carob powder, stevia powder, vanilla powder, cinnamon, and sea salt in a medium mixing bowl until the carob powder is fully dissolved and no lumps remain, about 1–2 minutes.
2
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid.

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