Creating new recipes can be fun and delicious. After all, who doesn’t love pudding? I had never tried blueberry pudding until I saw Ricki Heller’s recipe for Creamy Blueberry Protein Pudding. This recipe is a spin off from it. I made it extra creamy with the addition of coconut milk and loaded it up with LOTS of blueberries!
Blueberries are a nutritional powerhouse, loaded with antioxidants, vitamins, and minerals. There are two types of blueberries, the larger cultivated berries that are commonly seen in the fresh produce section in the supermarket, and the smaller, more flavourful wild blueberries. Wild blueberries are significantly more nutritious and should be included in the diet on a regular basis. If you are not fortunate enough to live in an area where wild blueberries grow, they can be found in the freezer section of most grocery stores and are a wonderful addition to smoothies, healthy baked goods and even pudding.
- 1 398mL can of premium coconut milk
- 1 tablespoon pure maple syrup
- 1 avocado
- 2 cups wild blueberries, fresh or frozen
- 2 tablespoons chia seeds
- 2 tablespoons of your favourite protein powder (vanilla or unflavoured)
Put all ingredients in a high speed blender and combine until well blended. Chill in the refrigerator for 1 to 2 hours.