Blueberry and Coconut Cream Chia Pudding
This vegan Blueberry and Coconut Cream Chia Pudding tastes like a tropical paradise and is the perfect summer breakfast or snack with just 5 healthy ingredients!
Servings: 4 servings
Ingredients
- 1 can coconut cream 400g
- 2 cups blueberries 200g
- 9-12 frozen blueberries
- 4 tbsp. agave syrup
- 1 tsp. vanilla extract
- 5 tbsp. chia seeds
- 4 cinnamon sticks and/or cinnamon powder optional
Instructions
- In a large bowl, place coconut cream, chia seeds, and vanilla extract and whisk for 1-2 minutes.
- Cover and place the mixture in fridge for 30 minutes. Take out mixture and give it another quick whisk.
- Cover and place mixture back in fridge and chill for 2-3 hours or until a pudding-like consistency is achieved. If the mixture is too liquidy, add 1 tbsp. of chia seeds. Whilst the pudding is being chilled, freeze a handful of blueberries in a container.
- Once chia pudding is ready, place 2 cups of fresh blueberries in a blender and blend until smooth. Mix in blended blueberries with chia pudding and stir to combine.
- Divide the blueberry and coconut cream chia pudding between 3 or 4 serving glasses, top with frozen blueberries, 1 tbsp. Agave syrup, and a cinnamon stick/ cinnamon powder (optional). Serve immediately.
Notes
Ideally, serve the chia pudding immediately. If not serving immediately, store in fridge for up to 2 days.