Creamy Lemon Chia Pudding – GF DF

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.

Ingredients:
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.

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