Driscoll's blueberries, coconut milk and chia seeds make this recipe naturally delicious, low in fat and calories, packed with antioxidants and a source of hunger-fighting fiber
- 4 Packages (6 ounces each) Driscoll's Blueberries
- 13 1/2 Ounces coconut milk
- 2 Tablespoons honey or agave nectar
- 1 Tsp. grated orange zest
- 2 Tablespoons orange juice
- 1/2 Tsp. vanilla extract
- 1/4 Cup chia seeds
- 2 medium bananas, sliced
In the bowl of a food processor, blender or Vitamix, add blueberries, bananas, coconut milk, honey or agave nectar, orange zest, orange juice* and extract. Blend mixture until blueberries are well pureed. Transfer mixture into a container, and stir in chia seeds. Refrigerate pudding for 12 hours minimum before serving.
*Important to include orange juice in order to slow down oxidation of blueberries and avoid pudding browning.
Click here to watch Tina Ruggiero demonstrate how to make this recipe.