2(5.3-oz.)containers vanilla So Delicious Coconutmilk Yogurt Alternative
1 1/2cupsfrozen wild blueberries, thawed
2Tbsp.pure maple syrup
1tsp.lemon zest, plus 2 tsp. fresh lemon juice(from 1 lemon)
2Tbsp.toasted coconut flakes(optional)
Combine chia seeds, coconut milk, So Delicious Coconutmilk Yogurt Alternative, and salt in a large Mason jar or airtight container with a lid; close and shake well. Let stand 5 minutes. Remove lid and stir to break up any clumps. Close and refrigerate overnight, or at least 6 hours.
Prepare Blueberry-Lemon Compote by heating 1 cup blueberries and maple syrup in a small saucepan over medium. Cook, stirring occasionally, until berries start to break down and mixture becomes jammy, about 6 to 8 minutes. Add lemon zest and juice, and remaining 1/2 cup blueberries. Bring to a boil, then remove from heat and let stand 5 minutes, or until ready to serve.
Divide Blueberry-Lemon Compote evenly over each serving of Coconut Chia Pudding. Sprinkle with coconut flakes, if desired.
Recipe can easily be halved if only making 2 servings.Chia pudding and Blueberry-Lemon Compote can be prepared up to 3 days in advance.