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Blueberry Coconut Chia Seed Pudding

A delightful and nutritious dessert combining creamy coconut milk, nutrient-rich chia seeds, and flavorful blueberries, perfect for breakfast, snacks, or a light dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 can lite coconut milk (13.5 oz) The base of our pudding, rich and creamy, providing a luscious mouthfeel.
  • 1/4 cup water Helps to balance the thickness of the coconut milk.
  • 1 tsp vanilla extract Adds a warm, aromatic, and sweet dimension.
  • 6 tbsp chia seeds These tiny seeds are packed with nutrients and turn the pudding into a delightful, gel-like treat.
For the blueberry sauce
  • 1 1/2 cups frozen blueberries Juicy and bursting with flavor, they add a beautiful color and sweetness.
  • 2 tbsp water Used in the blueberry sauce to help release those beautiful flavors.

Method
 

Preparation
  1. In a large mixing bowl, add the lite coconut milk, vanilla extract, water, and chia seeds. Whisk together thoroughly until combined.
  2. Cover the bowl and place it in the refrigerator to chill for at least 6 hours, or preferably overnight.
Cooking Blueberry Sauce
  1. In a saucepan, add the frozen blueberries and 2 tbsp of water. Turn the heat to medium to warm the blueberries.
  2. After 3-5 minutes, smash the blueberries gently with the back of a spoon or a potato masher.
  3. Once all the blueberries are mashed, reduce the heat to medium-low and let it simmer for 10 minutes, stirring frequently.
  4. After 10 minutes, remove the saucepan from heat and allow the blueberry sauce to cool completely.
Assembly
  1. In half-pint jars or servings dishes, layer the chia seed pudding with the blueberry sauce.
  2. Store the pudding and sauce in the refrigerator until ready to enjoy.

Notes

To enhance the flavor, consider adding a pinch of cinnamon or a touch of maple syrup to the chia pudding mix before refrigerating. If you prefer a smoother texture, blend the chia pudding after it has thickened. Store the pudding and sauce separately in the refrigerator for up to 5 days. If freezing, it can keep for up to 3 months, but the texture may change slightly upon thawing. For variations, try using other berries or substitute almond milk for coconut milk.