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  4. Blueberry Coconut Chia Pudding With Grapefruit

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

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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.