Berries & Coconut Cream Breakfast Cups (Paleo, Whole30, Low-FODMAP, Dairy-free)



1/3 cup strawberries

1/3 cup blueberries

1/3 cup raspberries

2 tablespoons chia seeds

1 teaspoon vanilla extract (omit for whole30, or swap for a few seeds from a vanilla bean)

1 can full fat coconut milk, canned (only coconut milk + water, no other ingrdients!)

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  1. Place chia seeds, vanilla and milk in a mason jar and shake for one minute.

  2. Chill in the refrigerator for at least 12 hours. 

  3. Wash, drain and dry all berries.

  4. Remove the soaked chia seed and coconut milk mixture (which now has the texture of pudding) and whip it with a electric mixer for a few minutes.

  5. Gently stir in the berries and serve!

*Hint: Raspberries are fragile and can turn the cream red so be sure to toss gently!


Prep Time: 5 minutes

Chill Time: 12 hours

Serves: 2