Go Back
–+ servings
Blueberry Coconut Chia Pudding

Blueberry Coconut Chia Pudding: A Creamy Superfood Delight

Indulge in this Blueberry Coconut Chia Pudding, a quick and healthy superfood breakfast packed with chia seeds and blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Setting Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pudding Base
  • ¼ cup chia seeds
  • ¾ cup milk (oat or almond) any non-dairy milk for vegan option
  • ¼ cup coconut cream can substitute with full-fat coconut milk
  • 1 teaspoon vanilla extract no substitutions recommended
  • 1 tablespoon honey or maple syrup honey for non-vegan, maple syrup for vegan
  • ½ cup blueberries fresh or frozen
Toppings (Optional)
  • fresh blueberries
  • coconut chips
  • bee pollen
  • hemp seeds
  • chopped almonds

Equipment

  • medium bowl
  • Small saucepan

Method
 

Preparation Steps
  1. In a medium bowl, mix together chia seeds, milk, coconut cream, honey or maple syrup, and vanilla extract. Stir until well combined.
  2. Allow the mixture to sit for 15 minutes to let the chia seeds absorb the liquid and expand.
  3. While the chia pudding sets, prepare the blueberry sauce by heating blueberries and water in a small saucepan over medium-low heat for 1 to 2 minutes, then mash gently.
  4. Scoop the thickened chia pudding into serving bowls and top with warm blueberry sauce and your desired toppings.
  5. Enjoy your Blueberry Coconut Chia Pudding immediately or refrigerate as a make-ahead treat.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 200mgFiber: 10gSugar: 5gVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

Adjust sweetness to taste with more honey or maple syrup. Store leftovers in an airtight container in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!