Ingredients:

  • 1 cup (150g) blueberries
  • 1 cup (240ml) unsweetened coconut milk
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch (1g) sea salt
  • 1/4 cup (40g) chia seeds
  • 1/4 cup (60g) plain Greek yogurt

Instructions:

  1. Combine the blueberries, coconut milk, maple syrup, vanilla, and salt in a high-speed blender or food processor. Process on high until the mixture is completely smooth and vibrant purple.
  2. Pour the berry mixture into two 8-oz glass mason jars. Whisk in the chia seeds and Greek yogurt vigorously until the mixture is a uniform, thick batter with no clumps.
  3. Cover the jars with tight-fitting lids and refrigerate for at least 6 hours, or overnight.
  4. After 30 minutes of chilling, give the pudding one final stir to break up any seeds that have floated to the top, ensuring a consistent thickness.