Instructions

• Combine the chia seeds, coconut milk, vanilla extract, yogurt, and salt in a large jar or airtight container with a lid. Close the container and shake well. Then set it aside in the refrigerator for at least 6 hours (or ideally overnight).
• To make the jam, combine 5.3 oz (150 g) of the blueberries and the maple syrup in a small pot and place over medium heat. Cook, stirring occasionally, until the blueberries start to break down and the mixture becomes jammy (roughly 6 to 8 minutes). Add the lemon zest, juice, and remaining blueberries to the pot and bring to a boil. Then remove from the heat and set aside to stand for 5 minutes or until ready to serve. Use the back of a spoon to mash some of the berries.
• To serve, divide the chia pudding equally between 4 glasses or bowls and add a serving of jam over each pudding.