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Dr. Minkoff has been practicing medicine for over 40 years and operates a progressive medical center in Clearwater Florida. 

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Vegan Blue Spirulina Chia Pudding, Whipped Coconut Cream & Berries Recipe

by Andrew Schachter February 13, 2019 2 min read

Vegan Blue Spirulina Chia Pudding, Whipped Coconut Cream & Berries Recipe

True blue! Dazzle the family with these mouth watering vegan pudding treats. The blue color comes from all natural blue spirulina.

Blue spirulina is derived from a blue-green algae, Arthrospira platensis. It's perfect for blue smoothies, lattes, baked goods, noodles and of course pudding. Lets take a quick look at some of the benefits of spirulina before we dive info the recipe.

Spirulina Benefits.

  • Spirulina contains all 8 essential amino acids (High amino content, but with all plant protein low utilization)
  • Contains phycocyanin a powerful antioxidant that provides many health benefits.
  • Spirulina is high in protein and vitamins
  • Excellent nutritional profile
  • Supports a healthy weight
  • Improves gut health
  • Helps treat diabetes
  • Can Lower “Bad” LDL and Triglyceride Levels
  • Protects “Bad” LDL Cholesterol From Oxidation
  • Helps fight cancer
  • Effective Against Anemia
  • Reduces blood pressure
  • Prevents heart disease
  • Boosts metabolism

Did we get your attention with that long list of impressive benefits? Great, now lest teach you how to make these amazing pudding cups that will be sure to impress your guests.

Vegan Blue Spirulina Chia Pudding

  1. Blue spirulina (Powder)
  2. Coconut milk (Organic, unsweetened & Ice cold)
  3. Chia seeds
  4. Raw honey or grade B organic Maple syrup
  5. Whipped coconut cream
  6. Frozen blackberries, blueberries

Directions:

  1. Blend it all with optional ice for texture
  2. Separate into individual portions and cover
  3. Refrigerate for 30-60 minutes for chia seeds to activate
  4. Top with whipped coconut cream (recipe below)
  5. Garnish with frozen berries
  6. Bon appetit

Whipped Coconut Cream 

Directions
  1. Refrigerate 1 can of coconut milk, 8 hours or overnight. It will be hard with some liquid left in the can. If it doesn't firm up, it's a bad can, start over.(Tip: Sadly popular brands like trader joes & thai kitchen don't make great whipped cream)
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of refrigerated coconut milk, taking care not to shake it.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed.
  5. Optionally right before whipping you add a drizzle of maple syrup or honey, vanilla bean, cinnamon, etc.

Coconut Cream - Lazy Version

  • Dump the refrigerated can in a glass bowl and whip with a whisk or fork by hand till it begins to become firm.  It won't fluff up like with a mixer, but it's super easy.
Andrew Schachter
Andrew Schachter

Andrew Schachter is the Director of eCommerce, Affiliate manager, SEO manager & eBay Channel manager at BodyHealth. Andrew is an avid cyclist, 25 year veteran of eCommerce and is eager to share his knowledge and expertise int he areas of nutrition and biohacking. Andrew is a graduate of the University of Central Florida (Go Knights!) and has a degree in communication with concentrations in digital media and marketing. Also a certified Life Coach, he brings decades of experience in health, wellness and nutrition to BodyHealth.


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