For the Chia Pudding:
- 2/3 cup milk of choice (dairy, almond, oat, or coconut)
- 1/2 tsp blue spirulina
- 2 tbsp chia seeds
- 1 tbsp sweetener of choice (honey, maple syrup, or agave syrup)
- 1/2 tsp vanilla extract (optional)

For the Blueberry Compote:
- 1 cup fresh or frozen blueberries ( this will impact the color)
- 1-2 tbsp sweetener of choice (to taste)
- 1/2 tsp lemon juice (optional, for brightness)

1. In a medium bowl or jar, whisk together the milk and blue spirulina powder until evenly colored.
Add the chia seeds, sweetener, and vanilla extract (if using). Stir well to combine.
Let sit for 5 minutes, then stir again to prevent clumping.
Let it set for at least 10 minutes or longer (you can make this in advance).
Stir ½ cup of the coconut yoghurt trough the chia mixture.
2. Prepare the blueberry compote:
In a small saucepan over medium heat, combine blueberries and sweetener.
Cook, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly (about 10 minutes).
Add lemon juice for a hint of tartness if desired.
Remove from heat and let cool completely.
3. Assemble the pudding:
Spoon a layer of the blue chia pudding into serving glasses or glass bowls.
Add a layer of natural coconut yogurt. Add 5 drops of Biosil.
Spoon the blueberry compote on top. Repeat layers as desired, but only add the Biosil drops once.
4. Garnish and Serve:
Top with fresh blueberries, mango, pineapple, shredded coconut, or a sprinkle of blue spirulina for extra flair. Serve chilled!