Cool, creamy, and bursting with color, this blue chia pudding makes a festive and nourishing addition to your 4th of July celebrations. Made with non-dairy milk and naturally tinted with blue spirulina, it’s topped with coconut milk yogurt and fresh raspberries for a red, white, and blue treat everyone will love. Blue spirulina is more than just a gorgeous hue—it’s rich in phycocyanin, a powerful antioxidant and anti-inflammatory compound that supports cellular repair, immune function, and detoxification. Combined with the fiber-rich chia seeds and healthy fats from coconut, this recipe offers sustained energy without the sugar crash. Make a double batch—you’ll want leftovers for breakfast the next day!
Ingredients
Pudding
2 cups
unsweetened almond milk
2 tablespoons
maple syrup
2 teaspoons
blue spirulina powder
1 pinches
sea salt
½ cups
chia seeds
Toppings
1 cups
plain coconut yogurt
1 cups
raspberries
(or blueberries)