Vanilla Coconut-Chia Cream

I made a really tasty “cream” this weekend for adding to cereal or smoothies or on fruit for dessert. It’s super simple and tasty. Keep refrigerated after making and consume with 3-5 days.

1 TBSP shredded unsweetened coconut

1 TBSP chia seeds

1 TBSP sprouted or raw sunflower seeds


1 tsp vanilla extract or fresh vanilla bean (or try lemon extract or your fave)

1 cup water or rice milk or almond milk (or any milk)


Whip up in a blender until creamy. So delicious!

Refrigerate in a glass jar and consume within 3-5 days to preserve freshness.

Add more liquid if the cream becomes too thick after refrigeration. The chia seeds will begin to “gel” a bit.



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