Chia pudding with cranberry in coconut milk
A source of healthy fats, fiber, and antioxidants, this dessert has a creamy texture and refreshing taste. Ideal for maintaining energy and improving digestion.
Mix coconut milk with a fat content of at least 14% (200 ml) and chia seeds (1 tbsp) until evenly distributed.
Place the mixture in the refrigerator for at least 2 hours until the seeds are fully swollen.
In a blender, combine avocado (1/2 piece) and fresh cranberries (50 g). Blend until smooth puree.
Remove the chia pudding from the refrigerator and carefully top it with the cranberry-avocado puree.
Finely chop dried cranberries (to taste) and Brazil nuts (1–2 pieces, previously soaked in cold water for 2–12 hours).
Garnish the pudding with nuts and cranberries before serving.
Use dried cranberries in minimal amounts, as they contain more carbohydrates. For a stricter keto version, replace them with cocoa nibs or nuts.
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