Blueberry coconut chia pots
6 tablespoons white chia seeds
1 cup coconut milk
1 cup coconut water
1 tbs maple syrup
1/2 tsp ground cinnamon
1 cup greek yoghurt
1 cup apple juice
2 tbs raw sugar
4 punnets Eureka blueberries
1 For the blueberry compote; Combine apple juice and sugar in a medium saucepan over high heat. Bring to the boil, reduce heat, boil gently 3 minutes until reduced slightly. Add the blueberries, simmer gently 2-3 minutes until blueberries soften slightly. Remove from the heat. Cool. Transfer to a clean jar and store in the fridge for up to 2 weeks.
2 Combine the chia seeds, coconut milk, coconut water, maple syrup and cinnamon in a bowl. Cover and refrigerate 1 hour. Stir again, cover and refrigerate 2 hours or overnight.
3 Swirl the yoghurt through the chia mixture. Spoon into jars or glasses. Spoon plenty of blueberry compote over the chia and serve.
Tip Blueberry compote great to make on the weekend and use throughout the week over breakfast cereal, yoghurt or ice cream for dessert, pancakes, waffles or French toast.
Tip: Chai mixture will keep for 5 days in the fridge.