Step 1
Mix chia seeds with 2 tablespoons of raw cane sugar, 1-cup coconut almond milk blend, and vanilla. Place mixture in the refrigerator and allow thickening for at least four hours or overnight. Stir mixture 3-4 times while resting to allow chia seed to mix evenly and develop a thick pudding consistency.
Step 2
When chia pudding is ready, in a blender, process frozen blueberries, 2 tablespoons of raw cane sugar and ½-cup coconut almond milk. Blend until the mixture achieves a thick smoothie consistency. You may add a little more liquid if mixture is not blending properly.
Step 3
Divide chia pudding mixture into 2 serving cups. Layer with fresh blueberries and blueberry blend. Garnish with fresh blueberries, shredded coconut, and toasted almonds.