Coconut Chia Pudding
A creamy, naturally sweet chia pudding made with coconut milk, cinnamon, and blueberries — perfect for gut-healing mornings or Candida support.
Servings: 2
Ingredients
- 1 cup full-fat canned coconut milk
- 2 tablespoons chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract alcohol-free if possible
- ¼ cup fresh or frozen blueberries
- Optional: 1–2 drops stevia or monk fruit extract no added sugar
- Pinch of sea salt
Step-by-Step Instructions
- In a jar or bowl, combine the coconut milk, chia seeds, cinnamon, vanilla, stevia (if using), and salt.
- After 5–10 minutes, stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
- Before serving, stir once more and top with fresh or thawed blueberries.
Notes & Tips
- For a thicker texture, use 2½ tablespoons chia seeds.
- If avoiding even natural sweeteners, leave out the stevia — the cinnamon and blueberries offer natural flavor.
- Use wild blueberries if available; they’re lower in sugar and higher in antioxidants.
- This keeps well in the fridge for 3–4 days and makes a great snack or light dessert, too.