1 Cup of Coconut milk
2-3 Tbsp of Chia seeds
1 Tbsp Sweetener (I use Erythritol)
1 Tbsp Cocoa Powder
Pour all the ingredients into a medium-sized bowl and whisk away for about 2 minutes until everything is combined well.
Let it sit for 5 minutes and then stir again to get any lumps out.
Once everything is nicely combined, pour the chia pudding mix into your container or jars and refrigerate for at least 30 minutes.
You can substitute the coconut milk for almond milk or any other dairy-free, low carb milk.
I recommend you refrigerate overnight for the best consistency.
For a more creamier chia pudding, whisk all the ingredients together, let it sit for 5 minutes, then blend everything for 30 seconds in a blender until smooth and creamy.
Then pour the mix into your containers and refrigerate until ready to serve.