Quick and healthy dessert anyone? Chia seed pudding is the EASIEST dessert you can make. You just mix the ingredients together, place in the fridge, and let it set. The chia seeds do their magic and soak up the coconut milk, thickening the pudding. Now, if you are unfamiliar with chia seeds, let me introduce you! They are one of those awesome super foods, full of fiber, protein, and Omega-3 fatty acids. Pretty amazing little guys. You can find them at Costco and Trader Joe’s, as well as most grocery/health food stores.
I’ve made chia seed pudding many different ways. My vanilla chia seed pudding is one of my most popular recipes on pinterest. It’s simply delicious! I also love a good chocolate chia seed pudding. I get my chocolate fix without the guilt. My newest creation is this blueberry chia seed pudding. Isn’t it lovely? I blended fresh blueberries with the coconut milk and pure maple syrup. Stirred in the chia seeds and placed in the fridge. Top with a few more fresh blueberries and you have a refreshing, healthy treat!
Dairy Free Blueberry Chia Seed Pudding
serves 2
- 1 cup So Delicious unsweetened coconut milk
- 1/4 cup fresh blueberries
- 2 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 chia seeds
- additional fresh blueberries, for garnish
Add coconut milk, blueberries, maple syrup and vanilla to blender. Blend on high to puree blueberries, about 1-2 minutes. Pour into mason jar or small bowl and mix in chia seeds. Cover and refridgerate for 3 hours or overnight. Serve with additional fresh blueberries.
- 1 cup So Delicious unsweetened coconut milk
- ¼ cup fresh blueberries
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup chia seeds
- additional fresh blueberries, for garnish
- Add coconut milk, blueberries, maple syrup and vanilla to blender. Blend on high to puree blueberries, about 1-2 minutes.
- Pour into mason jar and mix in chia seeds.
- Cover and refridgerate for 3 hours or overnight.
- Serve with additional fresh blueberries.
