Ingredients
2 cups Coconut Milk
1/2 cups Chia Seeds
Sweetener, To Taste (optional)
1 cup Blueberries
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Gel in liquid — chia pudding, jam thickener, egg substitute
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft elastic gel that re-melts and re-sets
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Gel in liquid — chia pudding, jam thickener, egg substitute
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft elastic gel that re-melts and re-sets
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In medium bowl, mix coconut milk and chia seeds (sweetener too if you are adding any) then refrigerate for at least a few hours, or overnight. In saucepan, simmer blueberries until they start popping. Turn off heat and smash with potato masher. Refrigerate. When ready, layer chia pudding and blueberry mixture in cups. Add desired toppings and serve.