• 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
  1. 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.
  2. *Important to include orange juice in order to slow down oxidation of blueberries and avoid pudding browning.
  3. Click here to watch Tina Ruggiero demonstrate how to make this recipe.
Calories 186.00
Total Fat 3.41 g
Saturated Fat 1.56 g
Cholesterol 7.65 mg
Sodium 41.20 mg
Total Carbohydrates 38.03 g
Dietary Fiber 4.24 g
Protein 4.06 g