Thick, creamy, and loaded with coconut flavor, this Blueberry Coconut Chia Pudding is a perfect healthy breakfast. Easy to make and insanely delicious! Refined sugar-free, dairy-free, gluten-free, vegan.
In a small bowl, mix ¼ cup chia seeds with ¾ cup milk and ¼ cup coconut cream. Add 1 tablespoon honey or maple syrup and 1 teaspoon vanilla. Mix everything using the whisk or the spoon.
Leave chia pudding to rest for 15 minutes. To achieve the best results, mix the chia seeds half way trough.
In the meantime, place ½ cup fresh or frozen blueberries in a small saucepan. Add a teaspoon of water and bring blueberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries fully soften, about 1-2 minutes.
Mash blueberries with a potato masher or fork. Cook for another 1-2 minutes stirring until nice blueberry sauce forms.
Put chia pudding into in a bowl. Top it with blueberry sauce and fresh blueberries.
Serve and enjoy!
Makes 1 bowl that serves: 1 person (meal sized chia pudding) or 2 people (dessert/snack sized chia pudding). Keep leftovers sealed for up to 2 days in the fridge. For VEGAN: Use maple syrup instead of honey. Omit bee pollen.Nutritional Disclaimer