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Coconut Blueberry Chia Pudding

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This anti-inflammatory, nourishing, and easy recipe is perfect for a breakfast, snack, or dessert. It’s delicious and nutrient-dense! Hormone healthy, gut healthy, blood sugar balancing, and filling.

Ingredients

Units Scale

1 (13.5oz) can lite coconut milk (or use 1 can full-fat coconut milk and 1/2 cup water)

1/2 cup chia seeds

1 heaping cup blueberries (I used frozen)

1 tsp vanilla extract

Pinch of salt

Optional: 2 Tbsp honey or maple syrup

Optional: 2 scoops collagen

Optional: Few sprinkles of cinnamon

Topping: coconut flakes, mango, banana, cacao nibs, almond butter, or whatever else you want!

Instructions

  1. Put all ingredients into a blender and blend until combined.
  2. Chill in a food container for an hour at least for best results. It thickens in the refrigerator as the chia seeds soak up the moisture.
  3. Store in the refrigerator for up to 5 days.
  4. Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!

Equipment

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