Creamy Coconut Chia Pudding with Blueberries
Ingredients
- 3 cups non-fat unsweetened Greek yogurt
- ¾ cup light coconut milk, shaken hard
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ¼ cup allulose
- ½ cup chia seeds
- ¼ tsp sea salt
For The Coconut-Blueberry Topping
- 1 cup fresh or frozen blueberries
- ½ cup toasted unsweetened coconut flakes
- cinnamon, for dusting optional
Instructions
- In a medium bowl, whisk together the Greek yogurt, light coconut milk, allulose, vanilla extract, coconut extract, and sea salt until the sweetener has fully dissolved and no coconut fat globules remain visible on the surface. Taste and adjust sweetness if desired.
- Add the chia seeds and whisk vigorously for a full 30 seconds. Let the mixture rest for a couple of minutes until loosely wobbly, then whisk vigorously again. This second whisk is what prevents the seeds from settling into one dense clump at the bottom.
- Divide the base evenly among five 8 oz jars, seal, and refrigerate for at least 4 hours or overnight. The pudding is ready when a spoon dragged through the surface leaves a clean trench that holds its shape.
- Top each jar with fresh blueberries and the toasted coconut flakes just before serving.
- Seal any jars you are not eating immediately and store in the refrigerator for up to 5 days.
Nutrition
Serving: 1jar | Calories: 237kcal | Carbohydrates: 28.1g | Protein: 18.6g | Fat: 10g | Saturated Fat: 4.3g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 0.6g | Cholesterol: 6mg | Sodium: 180mg | Potassium: 353mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 2.9mg | Calcium: 275mg | Iron: 2.6mg