BLUEBERRY-COCONUT CHIA PUDDING

BLUEBERRY-COCONUT CHIA PUDDING 🫐🥥🫐

A healthy and delicious breakfast always gets me started on the right foot! Chia puddings have been around for a while now,  but they never get old! A great alternative to grain-based breakfasts, this BLUEBERRY-COCONUT CHIA PUDDING is perfect for vegan and gluten-free foodies, as well as those following a Keto or Paleo diet, (though, you’d want to swap out the honey for a keto-friendly sweetener of choice). 

Berries are one of summer’s most precious treasures! Each year, I wait impatiently for fresh berries to make their way to market aisles, so I can indulge on berry crumbles, cakes or Blueberry muffins! 

Blueberries offer an array of nutritional benefits, such as high levels of vitamin C and potassium, phytoflavinoids and are said to be an anticarcinogenic food. They’re also meant to be anti-inflammatory and reduce the risk of heart disease. 

SERVES: 3-4 

NOTE: To be prepared the night before. 

INGREDIENTS:

- 350 g frozen blueberries

- 1 can 400 ml coconut milk

- 3 tsp honey (or to taste)

- 7 tbsp chia seeds

TOPPINGS: (optional)

- extra blueberries 

- dried coconut flakes 

- 1 can coconut milk for whipped coconut cream (refrigerate can of coconut milk overnight) see method below

- 1 tbsp powdered sugar (or confectioner’s erythritol - for keto diet)

Itadakimasu! En Guete! Bon Appétit! Buon Appetito! Guten Appetit! 

Gastronomically yours, 💖Pia

METHOD:

1) Blend frozen blueberries and 400 ml coconut milk in a blender together with 3 tsp (or more to taste) of honey until completely smooth. 

2) Pour into a large bowl, add 7 tbsp of chia seeds and mix until well combined.

3) Pour into cups or jars that are covered with plastic wrap or lids, and refrigerate overnight. 

NOTE: Toppings are optional but they enhance the overall flavor! 😊 

4) To make the coconut whipped cream, remove chilled can of coconut milk from fridge and using a spoon, remove only the top solid layer, leaving the liquid at the bottom of the can. Put the coconut cream and sugar (or erythritol sweetener) in a medium bowl, and place the bowl in another slightly larger bowl filled with water and ice (this will help to keep the coconut cream solidified). 

5) Using a whisk or hand mixer, whisk coconut cream and sugar until smooth. Using a piping bag, or spoon, add coconut cream on top of the chia pudding. 

6) Add additional blueberries and dried coconut flakes. Nuts and seeds also make for wonderful toppings!

Itadakimasu! En Guete! Bon Appétit! Buon Appetito! Guten Appetit! 

Gastronomically yours, 💖Pia