Blueberry Coconut Chia Pudding

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.

5 from 3 votes

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!

Prep Time10

Cook Time10

Refrigeration time6

Total Time6 20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Author: Rena

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