After making Kenyan pancakes (vibibi) for the family, I had leftover coconut milk and wanted to make something for myself. Chia seeds have lots of nutritional benefits and make a super easy gluten free and keto breakfast!
Ingredients
- 80g chia seeds
- 400ml coconut milk
Allergies: free from gluten, dairy, soy, eggs, nuts.
Directions
- Shake your tin of coconut milk before opening so that the cream has blended in.
- You can make this in one big dish, or put 20g chia seeds and 100ml coconut milk in each smaller bowl / glass / container. Air-tight containers are best if not eating immediately.
- Mix well.
- Place in fridge (preferably overnight); check on it a few times and stir.
It is that easy. The chia seeds will absorb the liquid and plump up. Flavourings and garnishings come back to diet and lifestyle preferences. On keto, consider berries, coconut chips, vanilla, or Queen Maple sugar free syrup. The creamy taste of the coconut milk also pairs well with the sharper taste of adding a dollop of natural yoghurt.
Not on keto, consider adding sliced banana, fresh mango, berries, honey, or granola.
NUTRITIONAL INFORMATION
Based on 4 servings.
| Average Quantity per Serving | |
| Energy | 1163.6 kJ (278 kcal) |
| Protein | 4.1 g |
| Fat, total | 25.1 g |
| – saturated | 13.1 g |
| Carbohydrate | 3.9 g |
| Dietary Fibre | 6.9 g |
Flying Solo 