{Recipe} Blueberry-Coconut Chia Pudding

Have you ever tried chia seeds? If you like the texture of tapioca, chances are you will enjoy them. I discovered chia several years ago and I absolutely love them! They’re high in Omega-3, they can help reduce blood pressure, they provide excellent hydration, and because they are so full of protein and fiber they keep you full.

I love this recipe for a mid-morning snack, but it would also make a great breakfast or dessert.

Blueberry-Coconut Chia Pudding

1 can full-fat coconut milk (DO NOT waste your money on “light” coconut milk — you want these healthy fats!)
4 Tbsp. chia seeds
1/4 cup unsweetened coconut flakes
(optional) sweetner of choice
fresh blueberries, slivered almonds

Shake the can of coconut milk and empty it into a bowl (I mix and store my pudding in the same dish, so I use a Rubbermaid container). Add the chia seeds and coconut flakes and combine well. Sweeten to taste if desired. Refrigerate for several hours or overnight. When you’re ready to serve, top each dish with fresh blueberries and slivered almonds.

It’s very simple, and so yummy! If you’ve never given chia a try, they’re a fun little seeds. I usually order mine from Amazon, but they’re available in health food stores, and I have even seen them at Shop Rite in the natural foods aisle, so they are not as hard to find as they once were.

Be sure to visit Sandra at Diary of a Stay at Home Mom to check out other delicious recipes!