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Blueberry Coconut Chia Pudding

Blueberry Coconut Chia Pudding

A delightful and nutritious Blueberry Coconut Chia Pudding perfect for a quick breakfast or snack.
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Prep Time: 10 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Snacks & Starters
Cuisine: Tropical
Keyword: Blueberry Coconut Chia Pudding, chia pudding, easy recipe, healthy breakfast, snack
Servings: 2 cups
Calories: 250kcal

Equipment

  • Mixing bowl
  • Whisk
  • Refrigerator

Ingredients

For the Pudding

  • 1 cup coconut milk preferably full-fat
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup can substitute with honey or agave
  • 1 teaspoon vanilla extract

For the Topping

  • 1/2 cup fresh blueberries rinsed
  • shredded coconut to taste
  • chopped nuts almonds or walnuts, to taste

Instructions

How to Make Blueberry Coconut Chia Pudding

  • In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well incorporated.
  • Cover the bowl and refrigerate for at least 2 hours, or overnight if preferred.
  • After chilling, stir the pudding well to break up any clumps. It should be thick and creamy.
  • While waiting for the pudding to set, prepare your toppings by rinsing the fresh blueberries and chopping any desired nuts.
  • Spoon the chia pudding into serving dishes and top with fresh blueberries, shredded coconut, and chopped nuts.
  • Serve cold for a refreshing breakfast or snack.

Notes

For sweeter pudding, adjust maple syrup after your initial taste test. Use full-fat coconut milk for creaminess.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 300mg | Fiber: 10g | Sugar: 9g | Vitamin C: 10mg | Calcium: 6mg | Iron: 10mg
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