Blueberry Coconut Chia Pudding
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
- 2 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.
Serving: 0.25of recipe, Calories: 346kcal, Carbohydrates: 17g, Protein: 6g, Fat: 30g, Saturated Fat: 22g, Sodium: 18mg, Fiber: 8g, Sugar: 3g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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