The big difference here from regular recipes is the use of full fat canned coconut milk versus watery plant milks. Adding lemon gave it a luscious lemon cream pie flavor! I added the mint leaves chopped as well as optional add on and loved it both with and without. Use any powder, sugar, or liquid sweetener you want.
1 14 oz can full fat coconut milk
5 tablespoons chia seeds
2 tablespoons agave, honey, or maple syrup (for keto use 2 teaspoons stevia, swerve, or Monkfruit)
1/8 teaspoon salt
2 teaspoon lemon concentrate
mint leaves to garnish or chop and add
Stir everything together very well. Refrigerate overnight or at least 8 hours and enjoy with 2 days.