Pistachio & Coconut Cream Pudding

This Pistachio & Coconut Cream Pudding is proof that dessert can feel satisfying and supportive - no sugar crash, no guilt, just real ingredients and good fats.

Perfect for the holidays or anytime you want something sweet that still loves you back!

Serves: 2

Prep Time: 5 minutes

Chill Time: 4+ hours or overnight

Ingredients:

• 2 tbsp chia seeds

• 1/2 cup unsweetened coconut milk (canned for creaminess)

• 1/4 cup water

• 1 tbsp unsweetened shredded coconut

• 1 tbsp crushed pistachios (plus extra for topping)

• 1/4 tsp vanilla extract

• 1–2 tsp monk fruit sweetener or stevia (adjust to taste)

• Optional: a pinch of cardamom or cinnamon for a hint of spice

Instructions:

1. In a small bowl or jar, mix the chia seeds, coconut milk, water, vanilla, and sweetener. Stir well to avoid clumps.

2. Add the shredded coconut and crushed pistachios. Mix again.

3. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.

4. Before serving, give it a good stir and top with a sprinkle of pistachios and a few coconut flakes.

Tips:

• You can blend the mixture before chilling if you prefer a smooth pudding texture.

• For a protein boost, stir in 1–2 tsp of unsweetened protein powder or collagen.

Enjoy