Ingredients >
Method >

Put the coconut cream, blueberries, coconut and vanilla essence into a food processor and blend until smooth. Transfer to a small bowl, add the chia seeds and mix well.

Pour the mixture into two separate cups or bowls and stir well again. Stand in the fridge to set for a few hours or overnight.

When the puddings have set, top with the extra coconut and blueberries, then sit back and enjoy.


1 cup (250g) coconut cream

1/2 cup (80g) blueberries (frozen is fine)

1/4 cup (20g) desiccated coconut, plus extra to garnish

1 tsp vanilla essence

1/4 cup chia seeds

1/4 cup (40g) blueberries, extra to garnish