Blueberry Coconut Chia Pudding Recipe
This Blueberry Coconut Chia Pudding is a creamy, nutritious, and refreshing dessert or breakfast option made with coconut milk, chia seeds, and a homemade blueberry sauce. It’s naturally sweetened with honey or agave and combines the rich flavors of coconut and fresh blueberries for a wholesome and satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pudding Base
- 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
Blueberry Sauce
- 1 1/2 cups frozen or fresh blueberries (frozen recommended)
- 2 tablespoons honey or agave
- 2 tablespoons water
Instructions
- Prepare the chia pudding base: In a large bowl, combine the lite coconut milk, almond milk, honey or agave, vanilla extract, and chia seeds. Whisk the mixture thoroughly to ensure the chia seeds are evenly dispersed and start absorbing the liquid.
- Soak the chia seeds: Let the mixture sit at room temperature for 15 minutes, then whisk again to break up any clumps forming as the chia seeds begin to swell. Cover and refrigerate the pudding for at least 4 to 6 hours or preferably overnight to allow the chia seeds to fully hydrate and thicken the pudding.
- Cook the blueberry sauce: In a medium saucepan, add the blueberries, honey or agave, and water. Place over medium heat and cook the mixture until it starts to boil, about 3 to 4 minutes.
- Mash and simmer the blueberries: Use a fork or spoon to mash the berries, then reduce the heat to low. Let the sauce simmer gently for 5 to 10 minutes, stirring occasionally, until it thickens to a syrupy consistency.
- Cool the sauce: Turn off the heat and set the saucepan aside, allowing the blueberry sauce to cool completely before assembling.
- Assemble and serve: Spoon the chilled chia pudding into individual jars or bowls and top with the cooled blueberry sauce. Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- The blueberry sauce can be made in advance and refrigerated for up to 3 days.
- Use fresh blueberries if preferred; cooking times may vary slightly.
- You can substitute agave with maple syrup or your preferred liquid sweetener.
- Optionally, garnish with shredded coconut or toasted nuts for added texture.
- For a vegan option, ensure to use agave or maple syrup instead of honey.
Find it online: https://recipethrive.com/blueberry-coconut-chia-pudding-recipe/
