- chia seeds - coconut milk beverage - coconut yogurt
- blueberries - maple syrup - vanilla extract - toppings of choice
Make blueberry milk.
Add the blueberries, milk, vanilla extract and maple syrup to a high-speed blender and blend until smooth.
Make blueberry chia pudding mixture.
Add the blueberry milk to a medium mixing bowl along with the chia seeds.
Whisk to combine.
Whisk the mixture until the chia seeds start to absorb the liquid.
Add the coconut yoghurt.
Add the coconut yogurt to the bowl and whisk to combine. Cover and refrigerate for about an hour until set.
Serve the blueberry chia pudding.
Once set, serve topped with more coconut yogurt, fresh blueberries and coconut flakes.
Divide the chia pudding between individual serving size jars or airtight containers. Refrigerate for up to 3 days.