Blueberry Chia Pudding

Prep Time: 10Mins

Total Time: 10Mins

Serves:

Ingredients

• Blueberry Chia Pudding Ingredients:

• ¼ cup Fresh or Frozen Blueberries

• 1 cup Koko Original Like Milk

• Pinch of Cinnamon (Optional)

• 1tsp Agave Nectar or Maple Syrup

• ⅓ cup Chia Seeds

• Blueberry Swirl Yoghurt Ingredients:

• 1/2 cup Koko Plain Yogrt!

• 10 blueberrys blended up with 1 table spoon of Koko coconut milk

• Pistachio Crumble Ingredients:

• 1 Tbsp shelled pistachio

• 1/2 tsp flaked almonds

• 1 table spoon of plain granola (or your own baked oats)

• 1 tsp shelled hemp

• Strawberry Compote Ingredients:

• 1.5 cups of strawberries

• 2 tablespoons sugar

• 3 tablespoons orange juice or water

Method

1. Add the chia pudding ingredients (Excluding the chia seeds) to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
2. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
3. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
4. Gather the ingredients for the strawberry compote.


Rinse the strawberries, pat them dry, and then hull the fruit. Cut very large strawberries in half or quarters; leave smaller strawberries whole.


Put the berries in a saucepan. Add the sugar and juice or water. Bring to a boil, reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.


Taste and add more sugar if you like.
5. Mix together in a bowl all the pistachio crumble ingredients. Also mix together the blueberry blend with the yoghurt.
6. Use all four components of this dish to create a beautiful masterpiece. It can be layered in any way, or what I do is put the blueberry chia pudding at the bottom of my bowl and then add the yoghurt and compote on top and then sprinkle the pistachio crumble on top.