This Healthy Summertime Dessert Also Doubles as Breakfast

By Dominique Michelle Astorino
Fed & Fit
Fed & Fit

Paleo blogger and cookbook author Cassy Joy Garcia takes the Fourth of July very seriously — she's a Texan, after all!

She created these festive chia puddings as a tasty party treat for holiday celebrations. The sweet summertime berries are perfectly on theme, and the pudding is cool and refreshing for a hot afternoon outside.

"If you like tapioca pudding, I think you'll like chia seed pudding," said Cassy. "These would make a great dessert for a big family gathering or BBQ! Just pour them into clear plastic cups the day before the party and your dessert is done — no more thinking about it."

Fed & Fit

Coconut Chia Seed Berry Pudding

Cook Time10 minutes prep, 4 hours total
Yield8 to 10 servings

From Fed & Fit by Cassy Joy Garcia

INGREDIENTS

  • 2 cans (13.5 ounces) full-fat coconut milk
  • 1/2 cup black chia seeds
  • 2 teaspoons vanilla extract
  • 1 pint fresh blueberries
  • 8 large strawberries, destemmed and sliced thin
  • 8 sprigs fresh thyme

INSTRUCTIONS

  1. In a large mixing bowl, whisk the coconut milk with the chia seeds and vanilla extract. Once incorporated, pour an even amount into eight cups.

  2. Let the cups set for at least four hours or overnight in the refrigerator.

  3. Garnish the puddings with the blueberries, a sliced strawberry, and a sprig of fresh thyme.