Ingredients
For the Chia Pudding:
1 (13.5 oz) can light coconut milk
1/4 cup almond milk (or any plant-based milk)
2 tablespoons honey or agave
1 teaspoon vanilla extract
6 tablespoons chia seeds
For the Blueberry Sauce:
1 1/2 cups blueberries (fresh or frozen)
2 tablespoons honey or agave
2 tablespoons water
Instructions
- Prepare the chia pudding:
In a large bowl, combine coconut milk, almond milk, vanilla extract, and honey or agave. Add chia seeds and whisk thoroughly to prevent clumps. Let sit for 15 minutes, then stir again. Cover and refrigerate for at least 4–6 hours or overnight. - Make the blueberry sauce:
In a small saucepan, combine blueberries, water, and sweetener. Heat over medium until it starts to boil, about 3–4 minutes. Reduce heat to low and simmer for 5–10 minutes, mashing the blueberries occasionally. Remove from heat and allow the sauce to cool completely. - Assemble the pudding:
Layer the cooled blueberry sauce with chia pudding in individual jars or bowls. Serve immediately or store in the fridge until ready to enjoy.
Notes
- You can make the blueberry sauce a day ahead for convenience.
- Use any type of milk you prefer; coconut and almond milk give a rich, creamy texture.
- Frozen blueberries work perfectly if fresh are unavailable.
- Adjust the consistency by adding more milk if you like it thinner, or less milk if you prefer it thicker.
- Store pudding in airtight containers in the fridge for up to 5 days.
- Prep Time: 10 min
- Cook Time: 10 min