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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!

Chia seed pudding layered with blueberry sauce in small glass jars.
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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.

We 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.
side shot of blueberry chia pudding with spoon in jar

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. They also add fiber, protein, omega-3 fatty acids, and various micronutrients.
  • Blueberries: Fresh or frozen blueberries may be used, or sub with your favorite fruit.
Blueberries, milk, honey, chia seeds and vanilla divided into small portions.

How to make this recipe

  1. Add pudding ingredients: In a large bowl, add the coconut milk, vanilla, almond milk, honey/agave, and chia seeds.
  2. 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.
  1. 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.
  2. 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.
  3. Cool blueberry sauce: Once the sauce is thickened, turn off the heat set the saucepan aside, and allow to cool completely.
  1. 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.

Expert 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.
side shot of blueberry chia pudding in a jar topped with fresh blueberries

Frequently asked questions

Is chia seed pudding really good for you?

Yes, chia pudding is a great addition to your breakfast routine and is loaded with nutrition. According to Healthline, chia seeds are an excellent source of antioxidants, fiber, protein, and omega-3s. Studies suggest that they have various health benefits, ranging from weight loss to a reduced risk of heart disease.

Do you need to soak chia seeds before eating?

No, you don’t have to soak chia seeds to enjoy them. We often add them to energy balls or sprinkle them over oatmeal or smoothies. However, soaking chia seeds does increase their nutritional benefits.

How long does chia pudding last in the fridge?

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.

close up side shot of chia pudding in a jar with blueberry jam at the bottom

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.
Side shot of a jar with blueberry jam at the bottom of the jar and chia pudding on the top layer topped with more blueberries.

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.

Spoonful of coconut chia pudding with a blueberry on top.

More chia pudding recipes

side shot of blueberry chia pudding in a jar topped with blueberries

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5 from 3 votes

Blueberry Coconut Chia Pudding

By: Rena
Servings: 3 servings
Prep: 10 minutes
Cook: 10 minutes
Refrigeration time: 6 hours
Total: 6 hours 20 minutes
Side shot of a jar with blueberry jam at the bottom of the jar and chia pudding on the top layer topped with more blueberries.
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!

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 tbsp honey or agave
  • 1 tsp vanilla extract
  • 6 tbsp chia seeds

For the blueberry sauce:

  • 1 1/2 cups frozen or fresh blueberries, we used frozen
  • 2 tbsp honey or agave
  • 2 tbsp 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.

Nutrition

Serving: 1servingCalories: 251kcalCarbohydrates: 44gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 34mgPotassium: 171mgFiber: 10gSugar: 31gVitamin A: 53IUVitamin C: 8mgCalcium: 183mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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