Blueberry coconut chia pots

Prep: 5min | Cook: 8min | Makes: 4 cups


6 tbsp white chia seeds
1 cup coconut milk
1 cup coconut water
1 tbs maple syrup
1/2 tsp ground cinnamon
1 cup greek yoghurt
Blueberry compote:
1 cup apple juice
2 tbsp raw sugar
4 punnets Blue Royal blueberries


1 For the blueberry compote; Combine apple juice and sugar in a medium saucepan over high heat. ’Bring to the boil, reduce heat, boil gently 3 minutes until reduced slightly. Add the blueberries, simmer gently 2-3 minutes until blueberries soften slightly. Remove from the heat. Cool. Transfer to a clean jar and store in the fridge for up to 2 weeks.

2 Combine the chia seeds, coconut milk, coconut water, maple syrup and cinnamon in a bowl. Cover and refrigerate 1 hour. Stir again, cover and refrigerate 2 hours or overnight.

3 Swirl the yoghurt through the chia mixture. Spoon into jars or glasses. Spoon plenty of blueberry compote over the chia and serve.

Tip: Blueberry compote is great to make on the weekend and use throughout the week over breakfast cereal, yoghurt or ice cream for dessert, pancakes, waffles or French toast.

Tip: Chia mixture will keep for 5 days in the fridge.

This recipe was submitted by: admin