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Blueberry-Lemon Chia Pudding

Blueberry-Lemon Chia Pudding

For this light and refreshing pudding, all you do is stir together a few ingredients, then refrigerate the mixture overnight for the chia seeds to magically swell and create a creamy texture. Spoon the pudding over fresh fruit for a healthy dessert that's also vegan and gluten-free. The recipe is a Yummly original created by Edwina Clark, RDN.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 8 hours

Total Time: 8 hours

Servings: 4 Servings

Calories: 261 kcal per serving

Ingredients

  • 1 cup - coconut milk
  • ¼ cup - chia seeds
  • 2 tablespoons - maple syrup
  • 2 cups - blueberries
  • 1 - lemon

Instructions

  1. Zest and juice the lemon, as needed.
  2. Add the coconut milk, chia seeds, maple syrup, and lemon juice to a medium mixing bowl. Whisk until well-combined.
  3. Pick out 4 small ramekins or serving glasses. Drop half of the blueberries into the bottom of the ramekins.
  4. Pour the chia-lemon mixture on top of the blueberries, and refrigerate overnight.
  5. Top each pudding cup with the remaining blueberries and lemon zest. Refrigerate until serving.

Nutrition

Energy: 261 kcal | Total Fat: 18 g | Saturated: 13 g | Trans: 0 g | Cholesterol: 0 mg | Total Carbs: 27 g | Fiber: 7 g | Sugars: 16 g | Proteins: 4 g | Sodium: 13 mg | Polyunsaturated: 3 g | Monounsaturated: 1 g

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