This Coconut & Blueberry Chia Seed Pudding has fast become one of my favourite desserts and breakfasts. It’s incredibly nutritious and chia seeds are one of the world’s richest plant-based sources of omega 3- fatty acids. Omega 3′s offer amazing health-promoting properties, they can help reduce inflammation, high cholesterol and enhance cognitive performance. Chia seeds are also an excellent source of fibre, with 2 tablespoons supplying a whopping 10 grams! Fibre is essential for maintaining a healthy digestive system and balancing blood sugar levels. They’re also a rich source of immune-boosting antioxidants, calcium, phosphorus and magnesium.
In this dessert, the chia seeds are mixed with thick and creamy coconut milk, a touch of metabolic boosting cinnamon and a sweet drop of low GI agave. Topped with blueberries, goji berries, banana or even smashed raspberries and crushed cashew nuts – the topping combinations are endless and almost always delicious!
2 tbsp of chia seeds
1/2 cups canned organic coconut milk
1/2 cup almond milk
2 tsp agave syrup or honey (don’t include if almond milk is sweetened)
1/2 tsp vanilla paste/ vanilla extract
1/2 tsp cinnamon
1 banana, sliced
dried goji berries or blueberries
chopped cashews or pumpkin seeds
Whisk the coconut milk, agave syrup/honey and vanilla extract until smooth. Stir in the chia seeds and divide the mixture into four small pots or glasses.
Cover and refrigerate for at least 2 hours, or until it’s reached a thick pudding-like consistency. You can leave it in the fridge for up to 3 days.
Remove from fridge, add toppings, scattered cinnamon and serve with a drizzle of honey if your feeling indulgent!