Chia Pudding. Blueberry Coconut Style. Of Course.

This is a tasty dessert/breakfast/afternoon snack for you to enjoy while you’re snowed in. I’m not technically snowed in, but I like to pretend I am most of the time.

If you haven’t tried chia seeds yet, I recommend you check them out. They are tiny black crunchy seeds that carry a lot of nutritional value in such a small package. Just one tablespoon of chia seeds has six grams of fiber, three grams of protein and 2.9 grams of omega-3 fatty acids! You can add them to your smoothies, top your yogurt with them, throw them in muffins or cookies, or make this pudding with them. Among other things. I also put them in all sort of salads and often substitute them for sesame seeds.

Chia Pudding 1 IMG_20130222_120404 IMG_20130222_120441

Blueberry Coconut Chia Pudding (Printable Recipe)
serves 4

1 1/4 cup almond coconut milk (or other milk of your choice)
1/3 cup chia seeds
2 tablespoons agave nectar
1 teaspoon vanilla extract
sliced almonds
shredded coconut

  1. In a mason jar or some sort of container with a lid, combine the milk, chia seeds, agave and vanilla. Stir until combined and refrigerate for 2-3 hours. You may want to shake up or stir the mixture a couple times while it’s in the fridge. 
  2. Divide the pudding into 4 pretty serving bowls and top with blueberries, almonds and coconut. Or make layers of the ingredients if you really want to get fancy.

From Sarah’s Kitchen, With Love


2 thoughts on “Chia Pudding. Blueberry Coconut Style. Of Course.

  1. I’ve tried chia pudding a few different time and it never works out for me. Your recipe seems to have less milk than the others I have tried – I think I’ll give it another go with your recipe! I love chia seeds!

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