Life can seem a bit unfair when everyone around you is enjoying berry cobbler and ice cream…and you are on a gluten-free and dairy-free diet.
Summer desserts during my childhood and young adult life were based around homemade berry cobblers and pies, and many times homemade ice cream.
But with celiac you don’t have to feel deprived.
Here’s a recipe for Coconut Chia Seed Pudding that is satisfyingly creamy and pairs with fresh berries.
This recipe travels well in a cooler. Make up 1 cup jars to keep handy in the frig for snacks, desserts and even a quick breakfast.
Coconut Chia Seed Pudding
1 can (13.5 ounces) coconut milk
1/3 cup chia seeds
1 tablespoon sugar
1 teaspoon vanilla
In medium sized bowl mix all ingredients together. Chill in refrigerator for 30 minutes to allow chia seeds to expand.
Top with your favorite fruit.
Simply add a tablespoon of cacao powder into the mixture.