Coconut chia pudding with grapefruit and B.C. blueberries

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What better way to start the new year with delicious and guilt-free foods that keeps you on track for your fitness goals? Even in the winter, you can use quality frozen B.C. blueberries in your recipes to get their health benefits. Start your day with this chia pudding with B.C. blueberries and grapefruit juice.

1¾ cups light coconut milk, (1 can)
2 cups B.C. blueberries (fresh or frozen), divided
1/2 cup freshly squeezed grapefruit juice
1/4 cup maple syrup
1/8 tsp salt
1/2 cup chia seeds
3 tbsp shaved or shredded coconut
2 tbsp granola

In a blender, mix the coconut milk, 1 cup of the blueberries, grapefruit juice, maple syrup and salt.

Pour the mixture in a large bowl, whisk in the chia seeds, let stand for 10 minutes and whisk again to distribute the seeds.

Refrigerate for 3 hours or overnight.

Spoon into bowls or layer in jars with remaining blueberries, coconut and granola.

4 servings