Bluberry Chia Coconut Pudding
I have been off sugar for months…but on a grey, dull day like this sometimes the NEED for some sweet reward is just plain necessary!
I looked in the fridge thinking “…???…”
I saw a container of fresh blueberries from the farmers market I had bought for my in-laws and the usual half used can of coconut milk from yesterday’s zucchini bread.
Light-bulb went on!
I grabbed in to the pantry for the other two ingredients: faithful chia seeds (I use this brand) and a couple of local dried apricots…voila’…sweet reward is only 10 minutes away!!
PS to keep the blueberries from turning brown you could add some ascorbic acid powder to the mix…I do not mind the brownish color….
Bluberry Coconut Puddin (With Dried Apricots)
Author: Vivica Menegaz
This must be on of the world's easiest desserts....of course sugar- dairy- and grain free!
Ingredients
- 1 cup organic blueberries
- 1 tablespoon coconut oil
- 1/4 cup coconut cream
- ½ cup chia seeds
- 2 dried unsulfured apricots, chopped
- few drops of Vanilla extract
Instructions
- Soak apricots in warm water for 20 minutes.
- Drain.
- Put all ingredients in the blender and mix on high speed until smooth.
- Pour into a bowl.
- Put in the fridge for 10 minutes.
- READY!
- Garnish with fresh, edible Borage flowers. Nasturtium flowers can be used too.
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Comments 3
This looks awesome! I’m a health nut with a sweet tooth, so I like being able to whip up something like this when I’d like something sweet. I think I’ll try it with strawberries since those are plentiful around here!
mmhhhh will be delicious with strawberries!! 🙂