Low Carb │ Ketogenic │ Gluten Free │ Dairy Free │ Vegan
Try this super simple plant based coconut yoghurt recipe served up in a coconut bowl.
This recipe is fantastic for weekly meal prep. Simply whip up the night before, pop in the fridge and when ready to serve, simply add your favourite toppings.
INGREDIENTS
300g Coconut Yoghurt @thecocotribe
4 Tbsp Chia Seeds @nutsaboutlifeaustralia
TOPPINGS
Puréed Frozen Strawberries
Splash of Maple Flavoured Syrup
Splash of Vanilla Almond Milk
METHOD
- In a small bowl, combine all ingredients and mix until thoroughly combined.
- Place in the fridge for a minimum of 6 hours to overnight.
- Once thickened, pour into your favourite coconut bowl.
- Top with strawberry purée, maple flavoured syrup and almond milk.
Eating chia seeds is perhaps the easiest way to get omega-3 fatty acids, which are super important to brain health.
The Nourished Chef creates low carb, gluten free and ketogenic recipes that are not only sustainable and waste free but incredibly tasty.
Long term sustainability is something she is very passionate about and brings this initiative to all her recipes.
For more amazing recipes check out @thenourishedchef on Instagram.