Blueberry coconut chia pudding is probably the least demanding formula I've at any point made. It's only 3 fixings, 5 minutes of prep, and the final product is a smooth, solid breakfast, tidbit or treat.
Throughout the years I've shared a great deal of plans on this blog. Also, I can't think about a formula simpler than chia pudding. It's practically idiot proof. Indeed, even my debacle in-the-kitchen spouse has made it all alone without issue.
To make this blueberry coconut chia pudding, all you need are blueberries, coconut milk and chia seeds. You give the chia seeds a brisk mix into the coconut milk and afterward put it in the ice chest. Also, that is basically it! The chia seeds will thicken the milk, framing a pudding consistency. At the point when it's set, you spoon it into containers, bowls, and so forth, and top it with certain blueberries. Excessively simple!
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INGREDIENTS
- 2 cups coconut milk
- 1/2 cup chia seeds
- 1 cup fresh blueberries
OPTIONAL BLUEBERRY PUREE
- 2 cups blueberries fresh or frozen
INSTRUCTIONS
- Pour coconut milk into a large bowl or container. Stir in chia seeds. If your mixture is not sweet enough you can stir in a little sweetener, like honey. Refrigerate for several hours until thickened, or overnight.
- Spoon into bowls to serve. Top with fresh blueberries. You can also garnish with coconut flakes. To top with blueberry puree, see step 3.
- To make blueberry puree, simmer blueberries in a small saucepan over the stove until they begin to soften and burst. Crush blueberries with a potato masher for a thicker puree or you can also pour the mixture into a blender to get a thinner consistency. If your blueberries are not sweet enough, you can also add a little sweetener before blending. Spoon puree onto finished chia pudding.
For More Details : bit.ly/2MK0ARg
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