Lemon Vanilla Chia Pudding

• servings: 2 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 tbsp. chia seeds

3/4 cup unsweet coconut milk

1 1/2 tbsp. lakanto monkfruit white sugar replacement

1 tsp. vanilla extract (not imitation)

1/2 cup canned coconut cream (cream part only)

1/2 cup unsweet coconut milk

1/3 cup Lakanto Monkfruit white sugar replacement

4 egg yolks

1 tbsp. cornstarch

1 tbsp. lemon zest

1/4 cup fresh squeezed lemon juice

1 tbsp. coconut oil

Directions

Heat up a heat proof bowl over a pot of simmering water or you can use a double boiler.

In a medium bowl stir together chia seeds, coconut milk, vanilla extract, and monkfruit. Cover and refrigerate 3 hours.

Using a small bowl whisk egg yolks and set aside.

Add monkfruit and cornstarch to heat proof bowl and mix.

Next mix in lemon juice, coconut milk, coconut cream, and lemon zest. Stir until thoroughly mixed in.

Whisk in egg yolks and continue to stir until thickened. This takes approximately 12 to 15 minutes.

Once thickened remove from heat and stir in coconut oil.

Let cool for 15 minutes. ( strain if desired )

Cover and place in the refrigerator for 2 to 3 hours.

Layer chis and lemon pudding and serve in a parfait glass or yogurt jars.

Top with more lemon zest if desired.