Blueberry Chia Pudding with Coconut Cream

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Happy belated Valentine’s and President’s Day!

I hope everyone had a great weekend filled with love and surrounded by friends and family. I was lucky enough to have abundant sunshine and warm temperatures thrown in.

On Sunday I ran a half marathon in San Francisco with a girlfriend, through Golden Gate Park. The course featured waterfalls, ponds, gardens, museums, a windmill, and the ocean!

I relaxed post race with some homemade bath salts and this tasty dessert.

Blueberry Chia Pudding1


Blueberry Chia Pudding with Coconut Cream 

Makes 1 serving


  • 2 tbl chia seeds
  • 1/2 cup unsweetened vanilla almond milk (or other plant-based milk)
  • 1/4 tsp cinnamon
  • 1/2 cup blueberries
  • 2 tbl coconut cream (see recipe below)

What to do:

  • Stir the chia seeds, milk, and cinnamon together in a bowl and allow it to sit for at least an hour.
  • Top with blueberries and coconut cream. I also topped mine off with another splash of almond milk.

Coconut Cream


  • 1 can coconut cream, left in the refrigerator for at least 2 days
  • 1 tsp vanilla extract

What to do:

  • Place a can of coconut milk in the refrigerator for several days.
  • Skim the cream that forms off the top and whip using a hand mixer with the vanilla extract. Yum!

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