I’m not sure I can think of a better way to welcome in the weekend than with a big bowl of creamy coconut chia pudding! You guys know I love chia pudding, from my classic recipe with chia jam, to mixing it with grain-free granola, to making the most divine chocolate-y goodness! What better time to make a vibrant bowl to usher in the coming of Spring?! It’s coming so soon!
I was gifted some Organika Blue Mylk Latte mix and I wanted to make a bowl that showcased the beautiful colour of this latte mix along with nature’s blue candies - berries! This latte mix is filled coconut milk powder, butterfly pea powder, and spirulina. So beyond delicious! The micro greens I added were a last-minute add and I was so happy with them! Microgreens and sprouts are always thought of as savoury additions to meals, but they’re so mild and tender, making them perfect in this bowl.
Blue Mylk and Berries Chia Pudding
Serves 2 // Vegan, Paleo, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 can (400ml) light coconut milk
1/4 cup + 1 Tbs chia seeds
1 - 2 Tbs maple syrup (optional!)
1 tsp blue spirulina (optional!)
Blackberries and blueberries
Shredded and Flaked Coconut
Sprouts or micro greens
Whisk together the chia pudding ingredients, cover, and put in the fridge overnight, or for at least 3 hours.
Make sure to whisk well in the morning, using the back of a spoon to break up the chia chunks! I don't like it too thick, so if it's too runny for you, add more chia in the morning and let it rest for a couple minutes in order for it to thicken up.
To make a chia pudding bowl add as much chia pudding as you want and top it with all the toppings your heart desires!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!