I absolutely love this pudding. It’s packed full of healthy fats and omegas, and the coconut water makes it super hydrating. My yogurt of choice is Anita’s coconut yogurt – it’s made in small batches in Brooklyn and it only has 3 ingredients: organic coconut milk, organic coconut water and live cultures. Many of the dairy-free yogurts on the market are packed full of irritating ingredients, added sugars, and just don’t taste great. So make sure to choose wisely and read the label before making your purchase!

Ingredients
3-4
  • 1 cup blueberries, plus more for topping
  • 1 cup coconut water
  • 1 cup coconut yogurt (I love Anita’s)
  • 4 – 5 tablespoons chia seeds
  • Toasted coconut flakes
  • Bee pollen
  • Sweetener of choice, as needed
Method

Add blueberries and coconut water into blender and blend until smooth. Pour the liquid into a bowl and stir in the chia seeds and then the coconut yogurt. Cover and put in the refrigerator for a few hours or overnight. Serve with more blueberries, toasted coconut flakes, bee pollen or any toppings you have on hand. Enjoy!

 

Note: I don’t find the need for sweetener if I’m using a high-quality, raw coconut water but if you prefer it a little sweeter you can simply stir some raw honey in at any point.