For breakfast this week, I made a coconut blue chia pudding. This is just a classic chia pudding with spirulina powder and coconut whip. Any chia pudding with coconut whip is always my favorite. Let’s make it!
Notes
Milk: Use any milk of your choice, I use almond milk by the Malk brand
Coconut Cream: I use So Delicious Cocowhip because it’s easy to find and adds a nice creaminess and sweetness.
Blue Majik: This spirulina powder makes the pudding blue. It’s packed with protein, but really, it’s mostly for the color—let’s not pretend it’s life-changing. Use it sparingly!
Sweetener: You can use any sweetener of your choice, like honey, maple syrup, or agave syrup
Recipe
Ingredients:
1 ½ cups Malk almond milk
½ cup chia seeds
2 Tbsp agave syrup
2 Tbsp almond butter
2 scoops collagen powder
2 tsp blue Majik powder
1 cup coconut whipped cream
Recipe:
Blend it up: In a bowl, mix the almond milk, chia seeds, agave, almond butter, collagen powder, and blue majik until smooth.
Let it chill: Cover and refrigerate overnight (or at least 4 hours) until it thickens into a pudding.
Top it off: Before serving, mix a little blue Majik powder around the cup and add coconut whipped cream.
Toppings: Top with some coconut whip and fruit of your choice (I used kiwi and bananas)
And enjoy!
