Blueberry coconut chia seed pudding served in a bowl with fresh blueberries on top

Why Make This Recipe

Blueberry Coconut Chia Seed Pudding is a delicious and healthy treat. This recipe is easy to make and packed with nutrients. Chia seeds are a great source of fiber and omega-3 fatty acids, while blueberries are full of antioxidants. The combination of creamy coconut milk and bursting blueberries makes this pudding not only good for you but also a delight to eat. It’s perfect for breakfast or a snack!

How to Make Blueberry Coconut Chia Seed Pudding

Ingredients

1 can lite coconut milk (13.5oz)
1/4 cup water
1 tsp vanilla extract
6 tbsp chia seeds
1 1/2 cup frozen blueberries
2 tbsp water

Directions

In a large mixing bowl, add the lite coconut milk, vanilla extract, 1/4 cup water, and chia seeds. Mix everything together thoroughly.
Place the mixture in the refrigerator to chill for at least 6 hours, or preferably overnight.
To make a blueberry sauce, add the frozen blueberries and 2 tbsp of water to a saucepan.
Turn the heat to medium. After about 3-5 minutes, the blueberries will start to burst.
Use the back of a spoon or a potato masher to smash the blueberries down.
Once all the blueberries are mashed, reduce the heat to medium-low and let it simmer for about 10 minutes. Stir frequently.
Remove the saucepan from heat and allow it to cool completely.
Store the chia seed pudding and blueberry sauce in half-pint jars in the refrigerator.

How to Serve Blueberry Coconut Chia Seed Pudding

Serve the chia seed pudding in bowls or jars. Top each serving with the homemade blueberry sauce. You can also add fresh blueberries or coconut flakes on top for extra flavor.

How to Store Blueberry Coconut Chia Seed Pudding

Store the pudding and blueberry sauce in airtight containers in the refrigerator. It can last for up to 5 days, making it a perfect meal prep option.

Tips to Make Blueberry Coconut Chia Seed Pudding

Make sure to mix the pudding well to prevent clumps of chia seeds.
For a sweeter taste, you can add honey or maple syrup to the coconut mixture.
Adjust the thickness by adding more or less water to the chia pudding mixture.

Variation

You can customize this recipe by using other fruits like strawberries or mangoes instead of blueberries. You can also try using almond or soy milk instead of coconut milk for a different flavor.

FAQs

1. Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries if you have them. Just be aware that you may need to adjust cooking time for the sauce.

2. How thick should the chia seed pudding be?
The pudding should be thick but creamy. If you want it thicker, add more chia seeds, and if it’s too thick, add a bit more water or milk.

3. Can I make this pudding in advance?
Absolutely! This pudding can be made a few days in advance and stored in the refrigerator. It’s perfect for meal prep.