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- Blueberry chia pudding with coconut milk
Blueberry chia pudding with coconut milk
Ingredients
Step by step process
Making the base
- 1
Start the blueberry chia pudding by preparing the base. Pour the coconut milk into a bowl, add the seeds, maple syrup and vanilla sugar. Whisk everything thoroughly so they stay separate and do not clump together.
- 2
Let the mixture stand for about 5 minutes, then whisk it again well to stop the seeds settling at the bottom. Cover the bowl and chill it for at least 4 hours, ideally overnight. In that time it thickens into a smooth, creamy base.
Blueberries and layering
- 3
Put half of the berries into a small bowl and mash them with a fork into a loose compote, leaving the rest whole. Layer the thickened base and the mashed fruit alternately in serving glasses to create pretty stripes.
- 4
Top with the remaining whole berries and scatter coconut flakes generously over them. Drizzle with a little maple syrup to taste and serve chilled, best first thing in the morning or as a light snack during the day. Keep the finished jars covered in the fridge and eat them within 2 days.
More tips:
Adjust the ratio of seeds to liquid to taste. For a thicker result, add an extra spoonful of them.
You can use frozen blueberries instead of fresh ones. Let them thaw and drain off the excess juice.
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Topic: American Cuisine
