These pretty kiwi chia pudding glasses feature dairy-free milk, kiwi fruit, blueberries and crunchy coconut flakes! It’s the perfect summer treat that requires only 10 minutes of prep time.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 3
Calories 348
Ingredients
⅔cupchia seeds
1 ½cupsdairy-free milk of choice
1 ¼tbspagave syrup
1tspvanilla extract
4kiwipeeled
½cupfresh blueberries
1tbsptoasted coconut flakes
Instructions
Place chia seeds, dairy-free milk, syrup and vanilla extract in a bowl. Stir well to combine.
Divide between small serving jars, cover, and place them in the fridge for at least 1-2 hours.
Give them a quick stir from time to time to ensure that the seeds absorb most of the liquid.
Meanwhile, place 3 kiwis into a small blender and create a smooth puree. Chop the remaining kiwi into small pieces.
Assemble your kiwi chia pudding by topping the creamy base with kiwi puree, chopped kiwi, blueberries and toasted coconut flakes. Enjoy!
Notes
Choose coconut milk for a creamy and higher fat pudding or soy milk for a protein-packed chia pudding!
Keep this recipe fully raw by making your own almond milk at home and using it for the pudding.
Feel free to top with your favorite fixings!
Chia pudding keeps well in the fridge for about 5 days.