Chia Seed Coconut Blueberry Cherry Wedding Brunch Pudding

Kàitlyn’s & Paul’s Wedding Brunch breakfast!

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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.