Ingredients:

  • 2 cups frozen blueberries (300g)
  • 1 cup coconut milk (full fat, canned) (240ml)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract (5ml)
  • 1 pinch salt
  • 3/4 cup chia seeds (120g)
  • 1/2 cup Greek yogurt (plain) (120g)

Instructions:

  1. Place the frozen blueberries, coconut milk, maple syrup, vanilla, and salt into a high-speed blender. Process on high for 30-60 seconds until the mixture is a smooth, vibrant purple liquid with no visible berry skins.
  2. Pour the blended base into a mixing bowl. Using a whisk, stir in the chia seeds vigorously for 2 minutes to ensure every seed is fully suspended in the liquid. Whisk in the Greek yogurt until the mixture is completely smooth.
  3. Divide the mixture evenly among 4 mason jars. Place them in the fridge for 15 minutes, then remove them and give each jar one final, thorough stir to break up any settled seeds.
  4. Seal the lids and chill in the refrigerator for at least 4 hours, preferably overnight.