Coconut Yogurt Chia Pudding

Save this easy recipe to try making your own dairy-free yogurt. It’s best when made the night before so the chia seeds can absorb the coconut milk which makes a thicker consistency.

Topping Ideas: Top with fresh berries and a drizzle of honey. Add banana slices, granola, and a drizzle of almond butter. Heat up seasonal fruit like apples and add a drizzle of maple syrup.

Makes 2-4 servings

INGREDIENTS:

• 4 Probiotic Eleven capsules, opened
• 1 can full fat coconut milk (13.66 ounces)
• 1/4 cup chia seeds
• 2 tsp. vanilla extract
• 1/16 tsp. salt, smallest pinch
• your favorite toppings, garnish

INSTRUCTIONS:

1. Place the coconut milk and opened probiotic pills in a bowl and whisk until combined. Let sit on the counter, loosely covered for 30 minutes and up to four hours to develop the yogurt flavor.

2. Add in the chia seeds, vanilla paste, and salt to the coconut mixture. Whisk until combined and stir every few minutes for about 10 minutes so the chia seeds don’t clump.

3. Pour the mixture into a large jar with a lid and place in the fridge for a minimum of four hours or overnight to set up. Store in the fridge for up to three days.

4. Serve with your favorite toppings.