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
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Add the chia pudding ingredients (Excluding the chia seeds) to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
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.
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.
Mix together in a bowl all the pistachio crumble ingredients. Also mix together the blueberry blend with the yoghurt.
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.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛