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