1. Fresh or Frozen
  2. Recipes
  3. Breakfasts
  4. Blueberry Coconut Chia Pudding With Grapefruit

Breakfasts

Whether you're looking for an easy weekday solution or a decadent weekend brunch, BC blueberries add a healthy kick-start to your day!

Search Recipes

    Blueberry Coconut Chia Pudding With Grapefruit

    Breakfasts

    Blueberry Coconut Chia Pudding With Grapefruit

    Gluten Free
    Yields
    4 servings

    Ingredients

     

    • 1¾ cups (400 ml) Light coconut milk (1 can)
    • 2 cups (300 g) B.C. blueberries, fresh or frozen, divided
    • ½ cup (120 ml) Grapefruit juice, freshly squeezed
    • ¼ cup (60 ml) Maple syrup
    • ⅛ tsp (pinch) Salt
       
    • ½ cup (80 g) Chia seeds
       
    • 3 tbsp (15g) Coconut, shaved or shredded
    • 2 tbsp (10 g) Granola

     

    Directions

     

    1. In a blender, mix the coconut milk, 1 cup of the blueberries, grapefruit juice, maple syrup and salt.
    2. Pour the mixture in a large bowl, whisk in the chia seeds, let stand for 10 minutes and whisk again to distribute the seeds.
    3. Refrigerate for 3 hours or overnight.
    4. Spoon into bowls or layer in jars with remaining blueberries, coconut and granola.