Blueberry and Coconut Chia Pudding
A creamy, coconut-flavoured chia pudding perfect for breakfast, lunch or dinner!
In a Mason jar, put the coconut milk, chia seeds and 2 tbsp of maple syrup. Seal and shake. Let sit for an hour or overnight.
In a food processor on low speed, mix the blueberries, the remaining 1 tbsp of maple syrup and the vanilla until it reaches a chunky texture. Do not overmix until smooth.
Spread some chia mixture in Mason jars or cups. Layer on 2 tbsp of fruit mixture, distribute the remaining chia mixture then top off by distributing the rest of the fruit mixture.
Garnish with coconut strips.