Blueberry coconut chia seed pudding is a creamy, make-ahead breakfast made with coconut milk, chia seeds, and juicy blueberries. Naturally sweet and packed with fiber and healthy fats, this overnight chia pudding is perfect for busy mornings, healthy snacking, or a light dessert.
Ingredients
- ¼ cup chia seeds
- 1½ cups coconut milk full-fat for creaminess or light for fewer calories
- 1 cup blueberries fresh or frozen, divided
- 1 –2 tablespoons maple syrup or honey to taste
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: pinch of cinnamon or cardamom
Instructions
- In a bowl or jar, add coconut milk, chia seeds, maple syrup (or honey), vanilla extract, salt, and optional cinnamon.
- Stir very well to evenly distribute the chia seeds.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Gently mash ½ cup blueberries with a fork and stir them into the mixture.
- Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
- Before serving, stir well and top with remaining blueberries.
Notes
- Stirring twice at the beginning is key to smooth pudding.
- Use fresh chia seeds for best gelling results.
- Adjust thickness with extra coconut milk if needed.
- Sweetness can be customized or skipped entirely.