I love a chia seed and no more than in this creamy, nutritious pudding that could easily be eaten for breakfast. The combination of protein rich chia seeds sandwiched between sweet blueberries and crunchy nuts is blissful.
I made this pudding last week for dessert to take to a friend’s house but I didn’t get the chance to make the blueberry sauce which makes it all the more delicious and saucy of course. However, this chia pud was about to get a Bach makeover! Over the weekend under the A-frame roof of our family Bach befriended by the sunflower wallpaper, I made the chia pudding as I should have made it last week - complete with a juicy blueberry sauce. My dear friend Astyle by Aoife and I (you can check out her fab style tips here) whipped up this ridiculously easy dessert after a stroll through the Marlborough Sounds while the husbands were fishing. Unfortunately, we had far more success with our dessert than the boys had with their fishing expedition!
The image pictured here is the dessert I made last week where I simply used frozen blueberries but trust me when I say layering the pudding with blueberry sauce is a trillion times more delicious. I would have taken a photo of the chia pudding at the bach which was based upon the recipe below but we all devoured our puddings too fast and who I am to make anyone wait for their chia pudding?!
While it makes a beautiful dessert that can be prepared ahead of time, it also makes a nutritious breakfast that will keep you going all morning. Don’t be tempted to leave off the crunchy topping as the texture of the crunch sitting proudly on top of the creamy filling is what makes it. If all else fails, just top the pudding with some toasted almonds. If you don’t have almonds, any kind of nut would be equally delicious.
Don’t be put off by the long list of steps below, they are all so simple. While you wait for the pudding to thicken up you can easily make the sauce and the crunchy topping and then assemble all of the layers just before serving. I hope you enjoy this pudding as much as our wee crew did down the sounds!
Creamy Almond & Blueberry Layered Chia Pudding
1 can thick coconut milk
4 Tbspn black chia seeds
2 Tbspn pure maple syrup or runny honey
½ cup coconut chips (or dessicated coconut)
2 cups fresh or frozen blueberries (you could also use any other fresh or frozen berry)
Place all of the ingredients into a medium bowl and stir to combine
Cover the cling film and place in the fridge for at least 2 hours to set. Bring the bowl out of the fridge give everything a good stir now and again.
Place all of ingredients into a medium saucepan and bring to the boil over a medium heat.
Then turn down the heat to a low simmer and leave on the heat for around 20 minutes or until pulpy with the blueberries still remaining whole. Set aside to cool.
Place four glasses on the bench. Using half of the chia pudding mixture, fill each glass with a tablespoon or two of the chia pudding.
Next layer a tablespoon of the blueberry sauce on top of the chia pudding.
Now divide the remaining chia pudding mixture between the four glasses to cover the first layer of blueberry sauce.
Finish the pudding with a final layer of blueberry sauce by topping each pudding with another tablespoon or two. Don’t leave any of the sauce behind, spoon some sauce over each pudding before sprinkling each glass with a handful of the crunchy topping to complete this layered beauty.