Blueberry Pecan Chia Seed Pudding

We all know how much I love my juicer, and I usually drink a juice of some size shape or form for breakfast every morning. My favorites include my Skinny Jeans juice and this Mango Carrot juice. But sometimes I need a little more sustenance to make it until noon without a morning snack at the office. This right here is the answer to all of my breakfast prayers. The coconut milk has a mildly sweet taste, combined with some fresh fruit, and the crunch form the pecans, this is a win/win for me. I stay full and my sweet/salty tooth is satisfied through out the morning. Plus, this is so easy to throw together. Just whisk together and set in the fridge overnight. When you wake up, wa-la! Breakfast is served!

Blueberry Pecan Chia Seed Pudding

Ingredients:

• 1 15-oz. can full fat coconut milk
• 1/3 cup chia seeds
• 1 tsp. vanilla extract
• 2 tbsp. coconut sugar
• 1/2 cup fresh blueberries
• handful of chopped pecans
• shredded or flaked coconut for garnish

In a medium bowl, whisk together the coconut milk, chia seeds, vanilla, and coconut sugar. Cover tightly and let sit in the fridge for at least 4 hours, but I find it best when you let it sit overnight.

When ready to serve, place 2 spoonfuls int he bottom of a jar. Sprinkle a small handful of blueberries, then top with another 2 spoonfuls of chia seed pudding. Top with more blueberries, some chopped pecans, and sprinkle with some shredded or flaked coconut. Serve cold.