Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but feel free to experiment with any fruits you like.

Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings

Ingredients:

• 2/3-1 cup canned coconut milk, well stirred
• 1 scoop Dr. Kellyann's Complete Collagen Protein
• 3 tbs chia seeds
• 1 tsp vanilla extract
• 1/2 mango
• 1/4 cup chopped fresh pineapple
• 1/4 cup chopped fresh papaya
• 1 tbs unsweetened coconut flakes, toasted (optional)

Directions:

In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight. 

Divide the pudding between 2 small bowls. Top with mango, pineapple, papaya, and coconut flakes * (if using).