- 5 TBS chia seeds
- 2 cups plain Greek yogurt
- 1/2 cup coconut milk
- 2 cups fresh raspberries
- 2 TBS sugar
- 1 cup fresh blueberries
Combine yogurt, coconut milk and chia seeds in a bowl and stir thoroughly so that chia seeds do not clump. Transfer mixture to a sealable container and refrigerate at least four hours, preferably overnight for chia seeds to thicken. Stir pudding but if the pudding is too thick, stir in a small amount of additional coconut milk. Combine raspberries and sugar in a bowl and mash together with a fork. Using parfait or similar style glasses, spoon an even layer of pudding in the bottom of each glass. Add a layer of raspberries and then spoon additional pudding on top of the raspberry layer. Top with fresh blueberries and serve immediately.
