I've been dreaming of everything tropical lately, and this Coconut Chia Pudding is the perfect tropical treat!
This recipe is similar to those for my Chia Protein Pudding and Chocolate Chia Protein Pudding, only that instead of cashews or almonds, this recipe uses coconut butter. And I've chosen to use the white chia seeds here for aesthetics, although black would work just as well in the recipe.
This Coconut Chia Protein Pudding is delicious with pineapple, too! But I would stick to small pineapple pieces so you don't lose the delicious coconut flavor of the pudding.
Bring yourself to a tropical place with this Coconut Chia Protein Pudding!
- Blend coconut butter, water, and whey protein until combined.
- Put chia seeds and shredded coconut in a small bowl or food storage container.
- Pour whey mixture over chia and coconut.
- Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
- Refrigerate and enjoy!