Blueberry Coconut Chia Pudding by
Prep Time: 5 minutes
2 cups coconut milk (see note)
1/2 cup chia seeds
2 cups blueberries fresh or frozen
Hint: I recommend using Silk Coconut Milk for this pudding. The Silk brand is a lot thicker than other
brands, so the pudding comes out really white and creamy and you don't need to add any additional sweetener.
s coconut milk (see note)
s blueberries fresh or frozen
Pour coconut milk into a large bowl or container. Stir in chia seeds. If your mixture is not sweet enough you can stir in a little sweetener, like honey. Refrigerate for several hours until thickened, or overnight. Stir or shake periodically as seeds sink to the bottom.
Spoon into bowls to serve. Top with fresh blueberries and/or bananas. You can also garnish with coconut flakes.
Option: blend for creamy vs. crunchy product