- 4 tablespoons chia seeds
- 1 cup coconut milk
- 1/4 cup coconut yogurt
- Blueberries – topping
- In a medium bowl, stir together the chia seeds and coconut milk. Cover and set in the refrigerator overnight, but at least preferably 2 hours. As the chia seeds are soaking, you can also stir them every so often to break up clumps as they form.
- In the morning, give the chia seed pudding a good mix, breaking apart any clumps. Stir in the coconut yogurt.
- Top with blueberries.
Note: for this chia seed pudding recipe, I prefer to use drinking coconut milk – the kind that is sold next to the other milk alternatives.