Blueberry Chia Pudding

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Blueberry Chia Pudding

This is a quick treat if you have blueberries on hand.  I always keep a big bag of them in my freezer (along with a bag of strawberries) so I can whip up quick 1-2 serving desserts like this.  Although I used frozen berries in my pudding shown above, you could certainly use fresh blueberries instead.  This recipe is not suitable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Phase 2.  This is not suitable for Paleo-Primal followers as written, but you could certainly make it so with a couple little tweaks.

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1 c. fresh or frozen (unsweetened) blueberries

½ c. coconut milk

¼ c. DaVinci blueberry sugar-free syrup (or vanilla)

2 T. ground chia seeds

OPTIONAL TOPPING:  ¼ c. heavy cream, whipped and sweetened to taste

DIRECTIONS:  Place all pudding ingredients in a food processor and pulse until the berries are smooth.  Dip into two serving dishes.

For the optional topping, whip the heavy cream.  I used a Cuisinart stick blender and the narrow plastic measuring cup that came with it as it’s almost impossible to whip such a small amount of cream in a larger bowl with a hand or stand mixer.  Place a dollop of whipped cream on both portions and chill until ready to serve.

NUTRITIONAL INFO:    Makes 2 servings, each contains (does not include optional topping)

187 calories

15 g  fat

14.8 g  carbs, 4.9 g  fiber, 9.9 g NET CARBS

20 mg sodium

6 comments on “Blueberry Chia Pudding

    • I’ve used both…….even the powdered coconut milk you reconstitute. Whatever type you have is fine. Hope you enjoy this. It’s also good with other berries. 🙂


  1. sounds great, Peggy – I wonder, would frozen raspberries have too much liquid for this recipe? I’ve got a lot more raspberries in my freezer than blueberries. . . .


  2. Typo in title – Chia not Chic? And on ingredients is it 1/4 cup of the syrup? Know the bottles come in two different sizes.

    Sounds tasty though! Have you tried it with other berries also? Just curious.


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