Ingredients

For the Coconut Vanilla Chia Cups

• 1 cup full-fat unsweetened coconut milk
• 1/4 cup chia seeds
• 2 large eggs
• 2 tbsp unsweetened shredded coconut
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1–2 tbsp monk fruit or allulose, to taste
• 1 tbsp coconut oil, melted, plus extra for greasing

For the Warm Cinnamon Drizzle

• 2 tbsp coconut butter
• 1 tbsp coconut oil
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Optional monk fruit or allulose to taste

Instructions

1. Whisk 1 cup coconut milk and 1/4 cup chia seeds together and allow the mixture to sit for about 10–15 minutes until the chia begins to thicken the coconut milk.
2. Separate 2 eggs. Whisk the yolks with 1tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp sea salt, 1-2 tbsp sweetener, and 1 tbsp melted coconut oil. Stir this mixture into the thickened chia mixture, then fold in the shredded coconut.
3. In a separate bowl, beat the 2 egg whites until they form soft-to-medium peaks. Gently fold the whipped whites into the coconut-chia mixture in several additions, preserving as much air as possible.
4. Lightly grease four small ceramic ramekins with coconut oil. Divide the batter evenly between them, filling each roughly three-quarters full.
5. Bake at 350°F (175°C) for approximately 18–22 minutes, until puffed and lightly golden.
6. For the drizzle, gently warm 2 tbsp coconut butter and 1 tbsp coconut oil together. Stir in 1/2 tsp cinnamon, 1/2 tsp vanilla, pinch of sea salt, and optional sweetener monk fruit until glossy and pourable.