Chia pudding with coconut milk and blueberries

Name: Chia pudding with coconut milk and blueberries
Ingredients: 400 ml coconut milk; 4 teaspoons chia seeds; 2 teaspoons coconut flakes; 2 teaspoons honey; 150 g blueberries

Vegan - Chia pudding with coconut milk and blueberries by Francesca J. - Recipia

Chia pudding with coconut milk and blueberries chills until the seeds swell, while the blueberries give it a fruity flavor and purple flecks. It turns out thick, with coconut flakes caught among the seeds, and can be packed in a jar for the next morning. I stir the chia until the seeds are well separated, without any clumps. Prep: 5 minutes. Cook: 0 minutes. Rest: 4 hours. Total time: 4 hours and 5 minutes. Servings: 2. Approximately 480 kcal and 6 g protein per serving.

Ingredients

400 ml coconut milk
4 teaspoons chia seeds
2 teaspoons coconut flakes
2 teaspoons honey
150 g blueberries

Preparation

1. Pour 400 ml coconut milk into a bowl. Add 4 teaspoons chia seeds, 2 teaspoons coconut flakes and 2 teaspoons honey, then stir vigorously for 2 minutes, until the seeds are well dispersed. 2. Cover the bowl and refrigerate for at least 4 hours, or overnight. 3. Stir 150 g blueberries into the pudding, saving a few for the top, then spoon the mixture into jars. 4. Add the reserved blueberries on top and close the jars.

Notes

In a closed jar, the pudding keeps in the fridge for up to 3 days and thickens a little more overnight. Canned coconut milk gives it a thicker texture than coconut drink from a carton. For two servings, I make it in the evening, a few hours before bed. I eat it with plain yogurt, like cold porridge. The honey can be replaced with 2 teaspoons maple syrup.