Creamy, coconutty, and insanely delicious, this Blueberry Coconut Chia Pudding is perfect superfood breakfast. It's thick and rich in flavor, packed with BLUEBERRIES and many nutrients - omega-3s, and powerful antioxidants. Energizing, immune-boosting, and oh-so good! + Super EASY to make in just 15 minutes!
[cmtoc_table_of_contents]
I don't usually wake up thinking about food. Ok, ok. I do sometimes... when I wake up SUPER hungry. Like the other day. I woke up craving sweet breakfast that is extra creamy and delicious, and includes BLUEBERRIES. They are now in season and constantly on my mind. Plus, my fridge is loaded with these blue antioxidant-rich beauties.
I haven't had chia seeds for breakfast in AGES!!! I was so into smoothies lately that I totally forgot about this powerful little seeds and how good they are. So Blueberry Chia Pudding instantly popped into my mind. But this time I wanted to make that chia pudding even creamier. I had coconut cream waiting to be used, so that was the obvious choice to add for extra creaminess. And so Blueberry Coconut Chia Pudding was created.
This chia pudding is insanely delicious. It's thick, sweet, coconutty with a hint of vanilla and with added fruity freshness from blueberries. So yummy. SO good. And so HEALTHY - it has NO refined sugars, and it's filled with health-healthy ingredients. It's a quick and easy breakfast done in less than 15 minutes. Perfect for mornings when you're looking for a satisfying meal that is tasty and looks pretty awesome.
Main ingredients
To make this chia pudding, you will only need a few pantry ingredients. The main ingredients are:
- Chia seeds: They are tiny, but they are powerful. I love them because they are loaded with fibers good for our digestion and omega-3 fatty acid good for heart-health. (1) Omega-3's also boost our brain and reduce inflammation. Also, chia seeds are high in proteins. The unique combination of fats, proteins, and fibers makes them great breakfast option - they are digested slowly, providing a long, slow release of energy while keeping our blood-sugar levels stable (2). Benefits of chia seeds are really numerous, and chia pudding is one of the most popular ways to eat miraculous chia seeds.
- Milk: Non-dairy milk such as coconut, almond, oat, or soy milk is the best choice for making this fruity chia pudding. Cow's milk will work ok too, but it might interfere with other flavors.
- Sweetener: To sweeten this Blueberry Chia Coconut Pudding, I used raw honey. Raw honey is an unrefined sweetener with many health benefits. It gives subtle sweetness to chia pudding yet will not overload it with many sugary calories. For the vegan version, you can use maple or date syrup.
- Coconut cream: Thick, creamy, and extra coconutty, coconut cream is the perfect addition to this blueberry chia pudding. Besides flavor, coconut cream added some extra nutrients - mostly fats. Altho, 89% of the coconut fat is saturated fat (3) - that has a bad reputation of being unhealthy - most of these fats are medium-chain triglycerides (MCTs). MCTs are absorbed differently in our small intestine and used by our bodies to produce energy (4). So, to resolve controversy - coconut fat is good. Eat your coconut!
- Blueberries: They are definitely my favorite part of this chia story. Blueberries are now in season and bursting with freshness, nutrients, and flavor. Blueberries are loaded with powerful antioxidants, vitamins, and essential minerals and a great addition to this and any other morning meal. Fresh blueberries are the best here, but frozen will work fine too.
To spice things up a bit, I added a splash of vanilla too, just to make this beauty taste even more irresistible.
How to make Blueberry Chia Coconut Pudding
To assemble this blueberry chia pudding, you will only need basic kitchen tools, and 15 minutes of your time.
- Start with preparing and measuring all ingredients using measuring cups.
- In a small bowl, mix chia seeds with milk and coconut cream. Add vanilla, honey or maple syrup, whichever you are using. Mix everything using the whisk or the spoon.
- Leave chia pudding to rest for 15 minutes until seeds puff and form chia pudding.
- To achieve the best results, mix the chia seeds half way trough. That way, chia seeds will absorb liquid equally, and there will be no lumps.
- In the meantime, place fresh blueberries in a small saucepan. Add a teaspoon of water and bring blueberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries fully soften, about 1-2 minutes. Mash blueberries with a potato masher or fork. Cook for another 1-2 minutes stirring until nice blueberry sauce forms.
- Put chia pudding into in a bowl. Top it with blueberry sauce and fresh blueberries.
- Additional toppings: coconut chips, bee pollen, hemp seeds, chopped almonds. You can choose the toppings you like.
- Makes 1 bowl that serves: 1 person (meal sized chia pudding) or 2 people (dessert/snack sized chia pudding).
- Alternatively, you can skip making blueberry sauce and use some sugar-free blueberry jam.
Tips for storing
- Keep leftovers sealed for up to 2 days in the fridge.
- PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. Make the blueberry sauce and put it into a jar with a lid. Place both in the fridge overnight. In the morning, assemble Blueberry Coconut Chia Pudding and enjoy!
Chia pudding ratio
The chia pudding ratio I use is ¼ cup (around 3.5 tablespoons) chia seeds per cup of liquid. If you prefer dense texture you can use ⅓ cup seeds per cup of liquid. This makes one bowl of chia pudding that is can be served as one full meal.
This Blueberry Coconut Chia Pudding is easy to make, super healthy meal, packed with fibers, proteins, omega-3s and powerful antioxidants. Satisfying, nutritious, and very filling, it will keep you full and very happy for hours.
It's a quick yummy way to get all the essential nutrients your body needs. Perfect breakfast option but decadent enough to be served as a light afternoon dessert too
If you’re a fan of CHIA PUDDING, check these recipes too:
- Raspberry Chia Pudding
- Pineapple Coconut Chia Pudding
- Chocolate Peanut Butter Chia Seed Pudding
- Peach Ginger Chia Seed Pudding
Enjoy!
Blueberry Coconut Chia Pudding recipe
Equipment
Ingredients
- ½ cup blueberries + more for topping fresh or frozen
- ¾ cup milk oat or almond
- ¼ cup full-fat coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon honey or pure maple syrup
- ¼ cup chia seeds
- Topping: blueberries coconut chips, bee pollen
Instructions
- In a small bowl, mix ¼ cup chia seeds with ¾ cup milk and ¼ cup coconut cream. Add 1 tablespoon honey or maple syrup and 1 teaspoon vanilla. Mix everything using the whisk or the spoon.
- Leave chia pudding to rest for 15 minutes. To achieve the best results, mix the chia seeds half way trough.
- In the meantime, place ½ cup fresh or frozen blueberries in a small saucepan. Add a teaspoon of water and bring blueberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries fully soften, about 1-2 minutes.
- Mash blueberries with a potato masher or fork. Cook for another 1-2 minutes stirring until nice blueberry sauce forms.
- Put chia pudding into in a bowl. Top it with blueberry sauce and fresh blueberries.
- Serve and enjoy!
Notes
Keep leftovers sealed for up to 2 days in the fridge.
For VEGAN: Use maple syrup instead of honey. Omit bee pollen. Nutritional Disclaimer
Nutrition
More chia seeds recipes
If you’ve been struggling to find ways to use chia seeds, here are some awesome chia seed recipes that you can make over and over again.
- Sour Cherry Chia Jam Cornbread
- Easy Strawberry Chia Seed Jam
- Blackberry Chia Seed Jam
- Blueberry Banana Chia Smoothie
- 30 Chia Seeds Recipes
Gina says
This is one of my favorite ways to switch up the monotony of breakfast from smoothies or oatmeal. Love the combo of blueberries and coconut in this recipe!
Leslie says
I'm totally down to eat blueberry pudding for breakfast! I love that you topped this with coconut...so perfect!
Jere Cassidy says
wow, love the color from the blueberries and how easy this pudding is to make. I love chia so can't wait to make this for breakfast,