- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 2 cups blueberries
- 1 lemon (2 tbsp lemon juice + 1 tsp lemon zest)
- Zest and juice the lemon, as needed.
- Add the coconut milk, chia seeds, maple syrup, and lemon juice to a medium mixing bowl. Whisk until well-combined.
- Pick out 4 small ramekins or serving glasses. Drop half of the blueberries into the bottom of the ramekins.
- Pour the chia-lemon mixture on top of the blueberries, and refrigerate overnight.
- Top each pudding cup with the remaining blueberries and lemon zest. Refrigerate until serving.
PER SERVING *
|Calories270Calories from Fat170|
|% DAILY VALUE*|
|Calories from Fat170|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Amber T. 16 May
Absolutely delicious! Don't be turned off by all the comments that this dish was too soupy. If you follow the instructions and keep it refrigerated overnight you'll have a nice pudding texture.
Halley Vogelsang 7 May
Never thickened, most likely would not make it again.
Elif Sonel 5 May
Add some lemon juice
Anya Gamble 25 Mar
turned out great. left in the refrigerator for a couple days to thicken up
Sylvia Watson 9 Mar
I like all the recipes they have and love vegetarian recipe more
Donna D. 12 Nov 2017
Absolutely delicious! Light and refreshing!
Clemence 8 Oct 2017
A little too soupy. I would make the coconut milk and chia seed mix the day before to allow it to thicken.
Ashley 9 Aug 2017
Very good and refreshing. It was a little soupy and had a very strong lemon flavor. I might cut down on the lemon juice next time.
Brittni J. 4 Aug 2017
I let it sit in the fridge for around an hour and it definitely didn't turn out in any kind of pudding form, more like a slushie texture. the flavor is still really good and it's refreshing on a hot day.