Vanilla Chia Pudding with Blueberry Sauce
A super-tasty breakfast, this vanilla chia pudding with blueberry sauce is fun and easy to make! Low-carb, Paleo, Whole30, vegan.
Servings: 3 people
Calories: 372kcal
Ingredients
- 1 can full-fat coconut milk (13.66 oz)
- 4.5 tablespoons chia seeds
- 1/4 teaspoon vanilla extract
- 1/2 cup blueberries (3 oz)
- 1 tablespoon water
- 1/4 teaspoon cinnamon
Instructions
- Add a can of coconut milk to a bowl. If the coconut milk is solidified and not easily mixed, microwave for 30 seconds, or until the solid parts melt. Mix in chia seeds and vanilla extract.
- Portion the mixture into three containers, and place each in the fridge to thicken.
- To a pan over medium heat, add blueberries, 1 tablespoon water and cinnamon. Cook, stirring occasionally, for approximately 7-8 minutes, or until the blueberries begin to break down. Remove from heat until cooled.
- Add cooled blueberry mixture on top of each serving of chia pudding. Return to fridge and allow to sit overnight.
Notes
Nutrition Facts (per serving, recipe has 3 servings): 372 calories, 31 g fat, 15 g total carbs, 10 g fiber (5 g net carbs), 7 g protein