Kirbie's Cravings

Blueberry Coconut Chia Pudding

Blueberry Coconut Chia PuddingBlueberry coconut chia pudding is one of the easiest recipes I’ve ever made. It’s just 3 ingredients, 5 minutes of prep, and the end result is a creamy, healthy breakfast, snack or dessert.

Over the years I’ve shared a lot of recipes on this blog. And I can’t think of a recipe easier than chia pudding. It’s pretty much foolproof. Even my disaster-in-the-kitchen husband has made it on his own without issue.
overhead photo of Easy 3 Ingredient Blueberry Coconut Chia Pudding

To make this blueberry coconut chia pudding, all you need are blueberries, coconut milk and chia seeds.

You give the chia seeds a quick stir into the coconut milk and then put it in the fridge. And that’s pretty much it! The chia seeds will thicken the milk, forming a pudding consistency. When it’s set, you spoon it into jars, bowls, etc, and top it with some blueberries. Super easy!
close-up photo of one Blueberry Coconut Chia Pudding
For these photos I did make it a little fancier because I always get this urge to decorate simple desserts. I added a layer of blueberry puree to the middle. It adds a little more blueberry flavor and color but it’s completely optional. I also froze some fresh blueberries to top it with because I really like the frosted look.
close-up photo of 3 Ingredient Coconut Blueberry Chia Pudding

If you’re looking for more easy dessert recipes be sure to check out my 2 Ingredient Chocolate Mousse.

Blueberry Coconut Chia Pudding

Servings: 4
Prep Time: 5 minutes
Course: Breakfast, Snack
Cuisine: American
A super easy breakfast, snack or dessert. This creamy pudding is just 3 ingredients and takes less than 5 minutes to prep.

Ingredients

  • 2 cups coconut milk (see note)
  • 1/2 cup chia seeds
  • 1 cup fresh blueberries

optional blueberry puree

  • cups blueberries fresh or frozen

Instructions

  • Pour coconut milk into a large bowl or container. Stir in chia seeds. If your mixture is not sweet enough you can stir in a little sweetener, like honey. Refrigerate for several hours until thickened, or overnight.
  • Spoon into bowls to serve. Top with fresh blueberries. You can also garnish with coconut flakes. To top with blueberry puree, see step 3.
  • To make blueberry puree, simmer blueberries in a small saucepan over the stove until they begin to soften and burst. Crush blueberries with a potato masher for a thicker puree or you can also pour the mixture into a blender to get a thinner consistency. If your blueberries are not sweet enough, you can also add a little sweetener before blending. Spoon puree onto finished chia pudding.

Notes

  • I recommend using Silk Coconut Milk for this pudding. The Silk brand is a lot thicker than other brands, so the pudding comes out really white and creamy and you don't need to add any additional sweetener.
  • The nutrition estimate does not include the optional blueberry puree.
 

Nutrition

Serving: 0.25of recipe, Calories: 346kcal, Carbohydrates: 17g, Protein: 6g, Fat: 30g, Saturated Fat: 22g, Sodium: 18mg, Potassium: 363mg, Fiber: 8g, Sugar: 3g, Vitamin A: 20IU, Vitamin C: 5mg, Calcium: 154mg, Iron: 5.5mg, Net Carbs: 9g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
3 Ingredient Blueberry Coconut Chia Pudding

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

6 comments on “Blueberry Coconut Chia Pudding”

  1. Such a pretty looking dessert! I like how you added the puree as well as the blueberries on top. Maybe even toasted coconut flakes would be a cool addition for added texture. This is something I definitely want to try. I need to get some blueberries this weekend! 🙂

  2. I love these simple desserts (is this a dessert or breakfast?? haha) you’re doing! This one and the Mango Coconut pudding are so beautifully presented. Great job!

    • thanks! =) =) I always end up making them more complicated with the decorations but I can’t help myself! I like that it works for breakfast or dessert =)

  3. If u use fresh (from a brown/mature) coconut milk. Do u use the same amount?

    • Are you talking about the coconut water inside a coconut or actually processing your own coconut milk from a coconut? This recipe will not work with coconut water. I have only tried this recipe with refrigerated carton coconut milk.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating