Maqui Double Layer Pudding

Yield: Makes 2 servings Ingredients
  • 1 cup (120ml) coconut milk, divided in half
  • ¼ cup (40g) chia seeds
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 5 Stevia packets
  • 1/4 teaspoon almond extract
  • 2 tablespoons Sunfood maqui powder
  • 1 punnet blueberries
  • ½ cup (140g) plain Greek yoghurt
  • 2 tablespoons ground flax meal, divided
  • Handful of roasted pistachios or raw granola
  Method: 1. In a bowl, place the Greek yoghurt, the packets of Stevia, and one half cup of coconut milk. Whisk in the chia seeds to combine. Spoon in the yoghurt mix evenly between two small jars, and stir gently with a spoon. 2. Place the jars in the refrigerator for at least 4-6 hours, or overnight to let gel and thicken. I prefer to make this at night to have an easy breakfast or snack the next day. 3. On the next day, open jars, and pour 1 tablespoon each of flax meal in both jars on top of the yoghurt mix to layer. 4. In a blender, combine the other half cup of coconut milk, cinnamon, almond extract, maqui powder, blueberries, and the remainder Stevia packet. Blend until semi-smooth. 5. Pour the blueberry-maqui berry mixture into each jar. Garnish with pistachios, raw almonds, and/or granola. Stir with a spoon and enjoy! Original Recipe by FASHION TALES BLOG