Blueberry Coconut Chia Seed Pudding

A quick chia seed pudding for breakfast or dessert




  1. Combine milk and 2 TB of maple syrup.
  2. Add to chia seeds in a large bowl or mason jar.
  3. Refrigerate for a minimum of 4 hours or overnight.
  4. Once the pudding has set, remove from refrigerator and let stand while you prepare the blueberry compote.
  5. Mix blueberries and 2 TB of maple syrup over low heat until moisture has evaporated and a syrup like consistency forms.
  6. Layer in a tall parfait glass or bowl with chia seed pudding, coconut cream and blueberries.