Method

1. In a small saucepan, add the blueberries, lemon zest, and honey.
2. Bring to a boil and then simmer for 8 minutes to reduce until it coats the back of a spoon.
3. Mash up about half of the blueberries in the sauce so you still have some chunks of blueberries left.
4. In a bowl or container, combine the coconut milk with the coconut beverage and vanilla extract and mix.
5. Add the chia seeds to the mixture and mix until combined.
6. Cover for 2-3 hours or overnight so the mixture thickens to a pudding-like texture.
7. Divide the chia pudding into mason jars with layers of the blueberry sauce.
8. Store for up to 4 days in the refrigerator.