Chai Pudding In Tubs & Jars

Coconut-Blueberry Chia Pudding

COURSE:
Breakfast

Coconut-Blueberry Chia Pudding

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

Instructions

  1. Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
  2. 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.
  3. Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour.
  4. Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.

Course:
Breakfast

Keyword:
Instant Pot, Vegan, Vegetarian