Delicious Blueberry Coconut Chia Puddings

The perfect breakfast recipe you can prep on a Sunday and have ready to go for the week ahead. Creamy, light with a touch of sweetness.

10 mins serves 1


½ cup Symbio Probalance Vanilla Bean Yoghurt

1 ½ cups of Milk 

2 Tbs maple syrup (plus more for serving)

1 tsp vanilla extract

pinch of salt

1/4cup chia seeds 

1/3 cup frozen blueberries, thawed

2 Tbs coconut chips 


  1. Whisk together the yoghurt, milk, maple syrup, vanilla extract and salt in a bowl.
  2. Add the chia seeds and gently whisk.
  3. Cover with wrap and refrigerate for at least three hours. 
  4. Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and more maple syrup and yoghurt if needed.