Obviously I had to hop on this unicorn trend at some point, because who doesn’t want their breakfast to look magical?? This unicorn chia pudding is both magically gorgeous and also quite healthy! This pudding packs an omega-3 punch with chia seeds plus spirulina, which also boasts plenty of other health benefits including high levels of antioxidants, iron, and calcium. The healthy fats from coconut milk and chia seeds fill you up, and agave syrup and fruit give this pudding a little bit of sweetness 🙂 Just sliiiiightly better for you than your unicorn frappuccino 😉
- 1½ cups coconut milk (full-fat canned)
- ½ cup water
- ⅓ cup white chia seeds *
- 2 tablespoons agave syrup
- ½ cup raspberries, fresh or frozen
- ½ cup blueberries, frozen **
- ¼ cup water, divided
- 1-2 teaspoons spirulina
- In a mason jar or bowl, combine coconut milk, ½ cup water, agave syrup, and chia seeds. Refrigerate 4+ hours or overnight.
- In a food processor, combine raspberries with 2 tablespoons water, blend until smooth.
- Pour through a fine mesh strainer to filter out seeds, set aside.
- Once chia pudding is ready, combine ⅔ cup chia pudding with 2 tablespoons water and frozen blueberries in food processor. Blend until smooth, pour into bowl and side aside.
- In another bowl, combine ⅔ cup chia pudding with spirulina powder (add slowly to get desired color).
- In a third bowl, combine remaining ⅔ cup of chia pudding with prepared raspberry juice, adding a tablespoon at a time until you get desired color.
- In 2 glasses or jars, layer different colored chia puddings. Garnish with extra raspberry juice, fruit, granola, or shredded coconut.
** Use only frozen blueberries, fresh blueberries contribute a murky/grey color instead of a pretty pastel purple