Name: Coconut-Blueberry Chia Pudding
Ingredients: 400 ml full fat coconut milk; 240 ml water; 340 g frozen blueberries; 160 g chia seeds; 90 g rolled oats; 160 g pure maple syrup; 1/2 tsp pure vanilla extract; Fresh berries for garnish (optional)

Coconut and Blueberry Chia Pudding Recipe

Coconut-Blueberry Chia Pudding

Carrie Forrest

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Course Breakfast

Cuisine Modern

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

400 ml full fat coconut milk
240 ml water
340 g frozen blueberries
160 g chia seeds
90 g rolled oats
160 g pure maple syrup
1/2 tsp pure vanilla extract
Fresh berries for garnish optional

Instructions

Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour.
Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.

Keyword Instant Pot, vegan, vegetarian

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