Blueberry Coconut Chia Pudding is great for breakfast or dessert. It’s made using almond milk, chia seeds, granola, fresh blueberries and a delicious whipped topping.
Blueberry Coconut Chia Pudding
3 Tablespoons of chia seeds
1 Cup of Unsweetened almond milk
1 Teaspoon of vanilla extract
1 Can full-fat coconut milk, refrigerated
1 Cup of blueberries, frozen
1 Teaspoon of coconut sugar
2 Teaspoons of Blueberry jam
Blueberries, fresh or frozen
-Combine the chia seeds, almond milk and vanilla in a jar or a glass of your choice. Stir and refrigerate overnight.
-Prepare the blueberry jam in a cast iron skillet. Add the frozen blueberries and coconut sugar to the pan, and cook on medium for about 15 to 20 minutes. Let the blueberries cook down. Then you can use a potato masher to crush the blueberries. You can also use an immersion blender to blend the jam until it thickens.
-Make sure the coconut milk is solid cream. If the chia pudding is too thick, add in a spoonful of coconut milk.
-Whisk the thick coconut milk, then layer the pudding in your favorite glasses or jars. Layer with blueberry jam, whipped topping and granola. Repeat until ingredients are used. Enjoy!