Today I’m sharing a fun chia seed pudding I’ve been making a lot lately. 

I usually whip this up at night and then eat it the next day for breakfast or as a snack.  

The chia seeds will thicken the coconut milk, so you can eat it with a spoon like yogurt.  

Berry-Banana Chia Seed Pudding

2 servings 

• 1 banana, chopped
• 1 cup canned organic coconut milk, light 
• 1 cup berries (blueberries, blackberries, raspberries), frozen or fresh
• dash of ground cinnamon 
• ¼ cup chia seeds

Directions: 

- In a blender or magic bullet, blend the banana, coconut milk and chia seeds.  Add the berries and blend. 

- Transfer into a large jar or bowl and refrigerate for about 30 minutes, stirring a few times.  You are waiting for it to thicken into a scoopable pudding. So, the longer it sits, the thicker it will become.  You can also let it sit overnight and eat it the next day.

- To serve, top with sliced bananas, berries, bee pollen or more chia seeds for the crunch.

Making chia seed pudding can get addicting. 

After this one… try banana & strawberries.