Coconut Chia Pudding with Blueberry and Thyme Compote
Ingredients
- 1 13.5 ounce can coconut milk
- 1 cup unflavored coconut water
- ½ cup white chia seeds
- 2 tbsp. raw honey or maple syrup
- ½ tsp. ground cinnamon
- Pinch of sea salt
- FOR THE COMPOTE:
- 1 pint blueberries, washed
- ½ sprig fresh thyme
- 1 tbsp. honey or maple syrup
Directions
In a bowl whisk together the coconut milk, coconut water, honey, cinnamon and salt.
In a bowl or container with a fitted lid combine the chia seeds and coconut mixture. Stir thoroughly making sure no lumps are left.
Refrigerate, covered, overnight.
To make the compote combine everything in a sauce pan and bring up to heat on medium. Using a potato masher gently mash the blueberries to make a chunky sauce. Bring to a simmer and cook for 7-10 minutes or until thick and syrupy.
To serve, stir the pudding adding ½ cup of coconut water if it looks too thick. Pour into a bowl and top with the blueberry compote. Serve.
Recipe Courtesy of Megan Mitchell