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

Prep Time: 5 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 4
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

Directions:

  1. 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.
  2. Spoon into bowls to serve. Top with fresh blueberries. You can also garnish with coconut flakes. To top with blueberry puree, see step 3.
  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 Facts
Blueberry Coconut Chia Pudding
Amount Per Serving (0.25 of recipe)
Calories 346 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 22g138%
Sodium 18mg1%
Potassium 363mg10%
Carbohydrates 17g6%
Fiber 8g33%
Sugar 3g3%
Protein 6g12%
Vitamin A 20IU0%
Vitamin C 5mg6%
Calcium 154mg15%
Iron 5.5mg31%
Net Carbs 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.
3 Ingredient Blueberry Coconut Chia Pudding

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.

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