BLUEBERRY LIME COCONUT CHIA PUDDING
Luscious, decadent, creamy, lite, zingy, cool…I could go on.
This chia pudding is just plain refreshing. For breakfast, snack, dessert – yes, lets!
I recently started eating mostly vegan – trying for 90% on average. (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)
This is one of the staples of a vegan diet, it seems. There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit. I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR. Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing. We are taking advantage.
Because I’ve cut out dairy, my fat consumption has dwindled, also. So I use the full fat canned coconut milk, most of the time. The lite is fabulous, though, and I’ve given stats for both.
Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that. Stay tuned!
One 14 oz can coconut milk (regular or lite), room temp
4 1/2 tablespoons chia seeds
2-4 tablespoons Splenda Granular (or sweetener of choice)
1/2 teaspoon vanilla extract
Juice and zest of one lime
1 cup fresh blueberries
Pinch of salt