Hexagon Jar Coconut Chia with Blueberries
4.6(288 ratings)Coconut is layered three ways here: fresh coconut milk in the pudding, shredded coconut stirred through for texture, and wide raw coconut chips on top. The result tastes clean and creamy. Blueberries add pops of colour and tartness, and a hexagonal jar with a lid makes it an easy portable breakfast.
- Hands-on
- 10 min
- Chill
- 8 hr
- Total
- 8 hr 10 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Whisk the coconut milk with the chia seeds, shredded coconut and coconut nectar, rest five minutes and whisk again thoroughly.
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Step 2: Pour into two hexagonal jars, seal and refrigerate overnight or for at least eight hours until spoonably thick.
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Step 3: In the morning, pile the blueberries on top of each pudding and finish with a generous handful of coconut chips.
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Step 4: Keep the lid on if you are taking it to work, adding the coconut chips just before eating so they stay crisp.
Same technique, different aisle
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