Vanilla Berry Chia Pudding is the perfect red, white and blue dairy-free treat for this weekend.
Seeing as it’s Memorial Day, I put together a quick, easy, festive treat for your holiday picnic or BBQ. You can make them parfait-style like I did here or just plop the chia pudding on the bottom and the fruit on top.
The sky is the limit with how you can adding your own toppings or customize them! You can make these in advance and keep them refrigerated until serving.
How to Make Chia Seed Pudding
Making Chia Seed Pudding is so simple. You’ll whisk together some kind of liquid like coconut milk and the dried chia seeds. Then, you can add different flavorings, boosts, and toppings. As the mixture sits in the refrigerator, the chia seeds will soak up the liquid and plump up.
Vanilla Berry Chia Pudding Recipe (Dairy-Free)
Vanilla Berry Chia Pudding is a tasty and refreshing summer treat when topped with fresh berries and boosted with protein. It's paleo-friendly and dairy-free!
- 14 oz coconut milk
- 5 tbsp whole chia seeds
- 1 tsp maca powder
- 1 scoop vanilla protein powder
- 1/2 tsp vanilla extract
- 1-1/2 cups fresh blueberries
- 1-1/2 cups fresh raspberries
- In a medium bowl, combine the coconut milk, chia seeds, maca, vanilla protein and vanilla extract. Whisk constantly until the chia seeds are evenly distributed and not lumpy. Refrigerate and stir occasionally until the pudding has thickened, about 1 hour. If it’s too thin, add another tablespoon of chia seeds.
- In small mugs or serving cups, layer a few spoonfuls of chia pudding in the bottom, then a layer of fresh raspberries, followed by another layer of chia pudding and then a layer of fresh blueberries. There’s really no wrong way to do it so be creative. Eat immediately or cover and refrigerate until serving.
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