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Blueberry Coconut Chia Seed Pudding

A delightful pudding combining creamy coconut milk, vibrant blueberries, and nutritious chia seeds, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 can lite coconut milk (13.5oz) Creamy base for the pudding.
  • 1/4 cup water To achieve desired consistency.
  • 1 tsp vanilla extract Adds aromatic flavor.
  • 6 tbsp chia seeds Creates the pudding-like texture.
For the blueberry sauce
  • 1 1/2 cup frozen blueberries Provides color and flavor.
  • 2 tbsp water Helps soften the blueberries when cooking.

Method
 

Preparation
  1. In a large mixing bowl, combine coconut milk, vanilla extract, 1/4 cup of water, and chia seeds. Mix thoroughly until well distributed.
  2. Cover the bowl and refrigerate for at least 6 hours, preferably overnight.
Blueberry Sauce
  1. In a saucepan, combine frozen blueberries and 2 tbsp water over medium heat.
  2. Stir occasionally until blueberries begin to thaw (3-5 minutes).
  3. Gently mash the blueberries with a spoon or potato masher to release their juices.
  4. Reduce heat to medium-low and simmer for about 10 minutes, stirring frequently until sauce thickens.
  5. Remove from heat and let the sauce cool completely.
Assembly
  1. Once pudding and sauce are prepared, they can be stored in jars in the refrigerator until ready to serve.

Notes

For extra flavor, add a pinch of cinnamon or nutmeg to the chia mixture. For a sweeter pudding, consider maple syrup or honey. Top with toasted coconut flakes or yogurt for indulgence.