Blueberry Chia Pudding with Blueberry swirl yoghurt, Pistachio Crumble & Strawberry Compote

Prep time
10 mins
Total time
10 mins

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.