By Sue Grueter
Chia Seed Coconut Blueberry Cherry Wedding Brunch Pudding
Kàitlyn’s & Paul’s Wedding Brunch breakfast!
Updated at: Wed, 20 Sep 2023 17:14:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories508.1 kcal (25%)
Total Fat37.8 g (54%)
Carbs42.4 g (16%)
Sugars25.2 g (28%)
Protein7 g (14%)
Sodium24.2 mg (1%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prepare the night before consuming.
Step 2
Put unsweetened coconut in saucepan. Heat on medium-low til golden brown. Remove from heat.
Step 3
Mix 2 cups coconut milk (or canned) with
Step 4
1/2 cup chia seeds and
Step 5
1-1/2 T maple syrup.
Step 6
Mix. Refrigerate overnight or at least one hour.
Step 7
Use 4 Mason jars. Spread 1/4” layer St. Dalfour cherry jam on bottom of each jar.
Step 8
Divide the coconut chia pudding evenly into the 4 jars.
Step 9
Top each pudding with another dollop of evenly spread cherry jam.
Step 10
Sprinkle fresh, rinsed blueberries over the jam.
Step 11
Sprinkle toasted coconut over the blueberries, allowing the blueberries to still show.
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