This post may contain affiliate links. Please read our disclosure policy.
Delicious Blueberry Coconut Chia Pudding is creamy, satisfying, and filled with sweet, juicy blueberries. It’s so easy to make and comes together quickly. A nutritious, gluten-free, vegan breakfast that’s perfect for busy mornings!
Enjoy more blueberry recipes by trying my blueberry banana smoothie or my no-bake blueberry cheesecake.
Layered Blueberry Coconut Chia Pudding is a healthy and flavorful way to start the day! Loaded with berries, this easy breakfast is dairy-free, gluten-free, and can easily be made vegan.
I love this as a nutritious breakfast option or snack to enjoy between meals, it’s very satisfying and will keep you fueled for the day ahead!
Reasons you’ll love this recipe
- Simple ingredients: You can feel good knowing all of the ingredients found in this recipe are wholesome and nutrient-rich. It’s also likely you have everything in your kitchen right now to prepare a few jars.
- Super easy to make: Very little hands-on time is needed to make a breakfast that’s ready to go in the morning.
- Portable: Grab a jar on your way to work or school for a healthy on-the-go breakfast.
- Gluten-free and vegan: All of the ingredients in this chia pudding recipe are naturally gluten-free and vegan. Just be sure to use agave as your sweetener of choice and not honey.
- Great for meal prep: Make 2-3 jars on Sunday for a healthy breakfast option throughout the week. You can even double the recipe to enjoy it more often.
Ingredients needed
This chia pudding recipe combines one of our favorite flavor combos: blueberries and coconut, and you only need 5 key ingredients to make it. Here’s what you’ll need:
- Milk: While any plant-based milk works here, our personal favorite is a combination of light coconut milk and almond milk.
- Sweetener: To perfectly sweeten the pudding and the blueberry sauce, we like honey or agave.
- Vanilla extract: To bring out the sweetness.
- Chia seeds: The star of the show here! The chia seeds are essential in this recipe. They’re what create the thick, delicious pudding-like consistency.
- Blueberries: Fresh or frozen blueberries may be used, or sub with your favorite fruit.
How to make blueberry chia pudding
- Add pudding ingredients: In a large bowl, add the coconut milk, vanilla, almond milk, honey/agave, and chia seeds.
- Mix and soak chia seeds: Using a whisk or fork, mix thoroughly and let it sit for 15 mins and mix again so the chia seeds start to soak. Then place the soaked chia seeds in the fridge to chill for at least 4-6 hours or overnight.
- Make the blueberry sauce: In a saucepan, add the frozen blueberries, honey or agave, and 2 tablespoons of water. Set the heat to medium and allow it to cook until it starts to boil for 3-4 minutes.
- Simmer blueberries: Using a fork or a spoon, mash the blueberries and set the temperature down to low to let it simmer down a bit for about 5-10 minutes. Stir a few times while the blueberry sauce is simmering.
- Cool blueberry sauce: Once the sauce is thickened, turn off the heat set the saucepan aside, and allow to cool completely.
- Layer the blueberry sauce with pudding: Assemble the blueberry sauce and chia pudding in individual jars and serve or store in the fridge until ready to enjoy.
Recipe Tips
- The ratio of liquid to chia seeds is essential to achieve the best texture. We recommend following the recipe as-is the first time you make it. Then, you can add more milk if you want it thinner or less if you’d like it thicker.
- Chia seeds tend to clump together, so it’s important to mix them well with the liquid. You can use a whisk or fork to thoroughly mix the seeds and avoid any clumps.
- To get that thick and creamy pudding-like texture, we recommend letting it set up in the fridge for 4 to 6 hours. Storing overnight is best.
- If you make this blueberry coconut chia pudding and end up not liking the texture, blend it up into a smooth pudding instead.
Frequently asked questions
No, you don’t have to soak chia seeds to enjoy them. I often add them to energy balls like my chocolate energy balls or sprinkle them over oatmeal or smoothies like this avocado smoothie. However, soaking chia seeds does increase their nutritional benefits.
Chia pudding can last in the fridge for up to five days when stored in an airtight container. The chia seeds will absorb the liquid and create a gel-like texture, which can thicken over time. If you find that the pudding has become too thick after being stored in the fridge, you can add a splash of milk and give it a stir to loosen it up.
Yes. You can either use frozen or fresh blueberries to make chia pudding.
Customize this recipe
You can make this chia pudding your own by changing up the toppings or fruit. Here are some options:
- Fruit: We love this topped with fresh blueberries, and you can also totally change up the fruit instead of using blueberries, use strawberries, raspberries, or cherries.
- Nuts: Just before enjoying, add a sprinkle of lightly salted sliced almonds, chopped pecans, or walnuts for a nice crunch.
- Granola: Add some granola for more texture and a nice contrast to the creamy pudding.
- Nut butter: A drizzle of almond butter, peanut butter, or sunflower seed butter would add a bit more protein, healthy fats, and flavor.
Storage recommendations
Chia seed pudding will last up to 5 days in the fridge or for several weeks in the freezer. Store them in airtight containers or sealable Weck jars.
More chia pudding recipes
- Coconut Milk Chia Pudding
- Chocolate Chia Pudding
- Apple Pie Chia Pudding
- Strawberry Chia Seed Pudding
- Simple Chia Seed Pudding
- Pumpkin Pie Chia Pudding
- Chocolate Protein Chia Pudding
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Blueberry Coconut Chia Pudding
Ingredients
For the chia pudding:
- 1 (13.5 oz) can lite coconut milk
- 1/4 cup almond milk or any milk of your choice
- 2 tablespoons honey or agave
- 1 teaspoon vanilla extract
- 6 tablespoons chia seeds
For the blueberry sauce:
- 1 1/2 cups frozen or fresh blueberries, we used frozen
- 2 tablespoons honey or agave
- 2 tablespoons water
Instructions
- In a large bowl, add the coconut milk, vanilla, almond milk, honey/agave, and chia seeds.
- Using a whisk or fork, mix thoroughly and let it sit for 15 mins and mix again so the chia seeds start to soak. Then place the soaked chia seeds in the fridge to chill for at least 4-6 hours or overnight.
- Next, make the blueberry sauce (SEE NOTES). In a saucepan, add the frozen blueberries, honey or agave, and 2 tablespoons of water. Set the heat to medium and allow it to cook until it starts to boil for 3-4 minutes.
- Using a fork or a spoon, mash the blueberries and set the temperature down to low to let it simmer down a bit for about 5-10 minutes. Stir a few times while the blueberry sauce is simmering.
- Once the sauce is thickened, turn off the heat set the saucepan aside, and allow to cool completely.
- Assemble the blueberry sauce and chia pudding in individual jars and serve or store in the fridge until ready to enjoy.
Notes
- You can make the blueberry sauce a day before or ahead of time.
- Use any milk of your choice.
- Feel free to use frozen or fresh blueberries.
- You can store in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
