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Home / Recipes / Blueberry Coconut Chia Seed Pudding

January 19, 2020

Blueberry Coconut Chia Seed Pudding

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This Blueberry Coconut Chia Seed Pudding is a healthy Whole30 breakfast or snack that you can prep ahead of time. This coconut chia pudding is made without any artificial sweeteners because the blueberries are sweet enough!

side view of a jar of coconut chia pudding

The natural sweetness of blueberries makes this coconut chia pudding adelicious breakfast or snack!

I was never really a fan of chia seed pudding until I did my first Whole30! Then, I needed something for breakfast that I could eat when I got sick of eggs and chia pudding became my answer.

I began to like chia seed pudding when I used coconut milk as my liquid and paired it with the natural sweetness of fruit. This Blueberry Coconut Chia Seed Pudding is sweetened naturally with just some sauteed frozen blueberries.

close up view of blueberry coconut chia seed pudding

What kitchen tools will I need to make this Blueberry Coconut Chia Pudding?

  • Measuring spoons
  • Liquid measuring cup
  • Mixing bowls
  • Sauce pan
  • Half pint jars
above view of a spoon scooping out a bite of coconut chia pudding

What ingredients will I need to make this healthy Whole30 breakfast?

You will be amazed at how easy it is to make this chia seed pudding with simple ingredients!

  • Lite coconut milk
  • Vanilla extract
  • Chia seeds or white chia seeds
  • Water
  • Frozen bluberries

Light vs. Full Fat Coconut Milk

Light coconut milk and full fat coconut milk are essentially the exact same thing except that extra water is added to light coconut milk. I use light coconut milk for this coconut chia pudding recipe because it gives the dairy free chia pudding the perfect texture.

You can use full fat coconut milk for this recipe, but you will need to add a 1/2 cup of water to the mixture in order to get the right consistency of chia pudding.

Side view of three jars of blueberry coconut chia seed pudding

Let’s make a delicious coconut milk chia pudding!

Step 1: Mix and chill

First, place lite coconut milk, water, vanilla extract, and chia seeds in a large mixing bowl. Then, mix them all together into a smooth mixture. Chill the chia seed pudding in the fridge for at least 6 hours, preferably overnight.

Step 2: Make a blueberry sauce

Then, place frozen blueberry and water in a saucepan over medium heat. Next, allow the blueberries to begin to burst over the heat.

Then, smash the blueberries down and reduce the heat to medium-low. Simmer the blueberry sauce for 10 minutes stirring frequently and remove from heat.

Step 3: Put it together!

Finally, combine the chilled chia seed pudding and blueberry sauce in half pint jars and store in the refrigerator.

Step 4: Enjoy!

Why don’t my chia seeds look like the ones you used?

For this Blueberry Coconut Chia Seed pudding, I used white chia seeds. They work exactly the same as regular chia seeds I just had white chia on hand! Either one will work the same.

Check out these other make ahead breakfast recipes

  • Chocolate Cherry Chia Seed Pudding
  • Perfect Hard Boiled Eggs
  • Cheeseburger Breakfast Casserole
  • Copycat Starbucks Egg Bites

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Pinterest image for coconut milk chia pudding
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Blueberry Coconut Chia Seed Pudding

★★★★★ 5 from 12 reviews
  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Mix, Chill, Simmer
  • Cuisine: American
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Description

This is a healthy Whole30 breakfast or snack made with zero added sugars and lots of healthy fats!


Scale

Ingredients

Chia Seed Pudding Ingredients

  • 1 can lite coconut milk (13.5oz)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 6 tbsp chia seeds

Blueberry Sauce Ingredients

  • 1 1/2 cup frozen blueberries
  • 2 tbsp water

Instructions

  1. Add 1 can lite coconut milk, vanilla extract, 1/4 cup water and chia seeds to a large mixing bowl
  2. Mix together thoroughly and place in the refrigerator to chill for at least 6 hours, preferably overnight
  3. Prepare a bluerberry sauce to enjoy with the chia seed pudding
  4. Add frozen blueberries and 2 tbsp water to a sauce pan and increase heat to medium
  5. After about 3-5 minutes the warm blueberreis will begin to burst
  6. Smash the blueberries down with the back of a spoon or a potatoe masher
  7. Once all blueberries are mashed down, reduce the heat to medium-low to simmer
  8. Simmer for 10 minutes stirring frequently
  9. Remove the saucepan from the stove and allow to cool completely
  10. Store the chia seed pudding with the blueberry sauce in half pint jars in the refrigerator

Keywords: coconut chia pudding, coconut milk chia pudding, blueberry coconut chia pudding

Did you make this recipe?

Tag @mad_about_food on Instagram and hashtag it #madaboutfood

Filed Under: Breakfast, Low Carb, Recipes, Snack, Whole30

Reader Interactions

Comments

  1. Elizabeth says

    January 26, 2020 at 6:31 pm

    Do you have to use lie coconut milk. I usually only have regular coconut milk on hand.

    Reply
    • Madeline says

      January 26, 2020 at 8:49 pm

      Hi Elizabeth, I tried it with both, but with the regular, I got some chunks in the pudding after it sat in the fridge. You can add some extra water to see if that helps! But I recommend the lite.

      Reply
      • Elizabeth says

        January 30, 2020 at 6:15 pm

        Thank you. I appreciate the feedback.

        Reply
    • Sara says

      January 27, 2020 at 1:02 pm

      I make chia pudding quite often, blend the whole fat coconut very well in a blender, then I usually dilute it with compliant almond milk. I like a 1:1 or a 2:1 (coconut to almond) ratio.

      Reply
      • Madeline says

        January 27, 2020 at 1:58 pm

        Oh thank you! Very helpful!!

        Reply
      • MichelleK says

        February 2, 2020 at 2:42 pm

        Oh good to know! I can’t find lite coconut milk here without undesirable additives, so this will be a good alternative.

        Reply
  2. Raquel says

    February 2, 2020 at 3:12 pm

    How long would it last in the fridge?

    Reply
    • Madeline says

      February 3, 2020 at 7:21 am

      It should be good for 5 days

      Reply
  3. Daphyne says

    April 16, 2020 at 7:05 pm

    I do not have coconut milk but have unsweetened Silk almond milk in the fridge. Could I use that?

    Reply
    • Madeline says

      April 16, 2020 at 8:21 pm

      yes it will work! It won’t be as creamy but will still be good!

      Reply
    • Donna says

      June 3, 2020 at 2:14 pm

      Try this mix: 2 c. Silk coconut milk (in a carton), 1/2 c. chia seed and 1 c. fresh blueberries. Refrigerate overnight – 4 servings, 364 calories
      The other combo I have is 1-1/3 c. coconut or other unsweetened plant-based milk (carton), 1-2 drops liquid stevia, 5 TBSP chia seed. Refrigerate overnight – 4 servings, 113 calories Note: with 1 c. strawberries or raspberries or 1/2 c. blueberries, this is really filling.
      Hope this helps : )

      Reply
      • Madeline says

        June 8, 2020 at 10:10 am

        Thanks for sharing!

        Reply
  4. Aiste says

    April 23, 2020 at 1:54 pm

    Hi, is this pudding keto “friendly”?

    Reply
    • Madeline says

      April 23, 2020 at 2:04 pm

      Hi! It definitely is if you use less of the bluberry mixture. When I make it for my fiance who eats low carb we keep it separate and she adds less than I do.

      Reply
  5. Gia says

    June 2, 2020 at 7:30 am

    I was under the impression that vanilla extract is not W30 compliant? Can you clarify? I have done several rounds and thought all extracts were off limits.

    Reply
    • Madeline says

      June 2, 2020 at 12:25 pm

      Hi Gia! Almost a year ago they changed the rules to include extracts https://whole30.com/whole30-extracts/

      Reply
  6. Daniel says

    July 8, 2020 at 9:50 pm

    This recipe is super awesome. I made a few adaptations based on the ingredients I had in the pantry and freezer. I used whole fat coconut milk, and added 1/2 cup of water to thin it. I also made the sauce with cherries. Let just say, this was excellent. I’m looking forward to breakfast tomorrow.

    ★★★★★

    Reply
    • Madeline says

      July 11, 2020 at 5:00 pm

      awesome!! I need to try this with some cherries!!

      Reply
    • Lisa says

      July 20, 2020 at 6:01 pm

      Daniel,
      Did you use fresh or frozen cherries? I have both, and I’m thinking this will be breakfast in the morning.

      Reply
      • Madeline says

        July 21, 2020 at 9:42 am

        I would use fresh and just chop them up and mix them in since they are in season!

        Reply
  7. Libby says

    July 20, 2020 at 8:23 pm

    Delicious! I followed the recipe to a T and it was such a treat. I’ve been eating it as dessert as well.

    ★★★★★

    Reply
    • Madeline says

      July 21, 2020 at 9:42 am

      Thank you for sharing!! I agree it makes a nice little dessert!

      Reply
  8. Amanda says

    July 26, 2020 at 7:15 pm

    Seriously awesome recipe. This recipe made me love chia seed pudding. I have used raspberries as well as blackberries. Turns out fantastic. Thank you!!

    ★★★★★

    Reply
    • Madeline says

      July 27, 2020 at 9:35 am

      Ah yay! Thank you for sharing! I just did mixed berries last night and it was sooo good.

      Reply
  9. JP says

    August 3, 2020 at 6:07 pm

    This is very delicious
    Are the carb counts correct?

    Reply
    • Madeline says

      August 3, 2020 at 6:20 pm

      They are as close to accurate as possible but truly depends on the exact brands of ingredients you use. If exact carb counts are important to you, I suggest plugging the into a calculator 🙂

      Reply
      • Terri says

        August 6, 2020 at 9:49 am

        I made this just as you said. It was awesome. I now love chia pudding!! Thanks Madeline!! Gonna try strawberries next!!

        Reply
        • Madeline says

          August 6, 2020 at 10:32 am

          Amazing!! So glad you enjoyed!

          Reply
  10. Kim says

    September 6, 2020 at 2:33 pm

    This is the best chia seed pudding I have found yet. The ratio of chia seeds to liquid makes a perfect pudding. I also used whole coconut milk and did not have a problem. I also added ground flax seed and cinnamon. It was awesome! Thanks for the great recipe.

    ★★★★★

    Reply
    • Madeline says

      September 9, 2020 at 9:14 am

      Thank you for sharing!! Love the additions you made!!

      Reply
  11. Leo says

    September 14, 2020 at 10:24 pm

    I love this recipe! It has become a weekly staple in my kitchen. Perfect as a light breakfast or a hearty snack. Great as is, or sometimes I sub in other berries for the sauce.

    ★★★★★

    Reply
    • Madeline says

      September 15, 2020 at 12:23 pm

      Yay! Love that. Lately I have been doing a full bag of mixed berries per batch

      Reply
  12. Faith says

    September 26, 2020 at 12:10 am

    I followed every instruction exactly. My puddingwas not hard after 9+ hours. What happened??

    Reply
    • Madeline says

      September 27, 2020 at 9:24 pm

      its not supposed to be set like traditional pudding. Are you familiar with chia seed pudding?

      Reply
  13. Becky says

    September 27, 2020 at 11:05 pm

    I make this recipe almost every week and its very easy to change up the fruit with other types of frozen fruit. I never thought I would like chia seed pudding but the coconut milk makes it so smooth. I almost always use full fat coconut milk and just add a little extra water to help with the consistency.

    ★★★★★

    Reply
    • Madeline says

      September 28, 2020 at 9:09 am

      awesome!! Thank you!! I agree I wasn’t a big fan of chia pudding until I made it this way.

      Reply
  14. maddie says

    October 14, 2020 at 10:17 pm

    So good! I did frozen mango chunks on top and then they defrosted overnight instead of blueberries- even simpler! I also added some cinnamon and ginger, and some vanilla protein powder- so good!

    Reply
    • Madeline says

      October 15, 2020 at 7:42 am

      ooo wow that sounds amazing!! love those additions and how you simplified the fruit!

      Reply
  15. MichelleK says

    October 29, 2020 at 5:15 am

    Lite coconut milk always gives me an upset stomach, so I made this with the full fat and water mixture. Just had it for breakfast. This tastes so good and will definitely make again.

    ★★★★★

    Reply
    • Madeline says

      October 29, 2020 at 10:26 am

      awesome!! Thank you!!

      Reply
  16. Aubrey Johansen says

    January 4, 2021 at 7:46 am

    I make this recipe all the time, for myself and also my personal chef clients! It’s so easy and the perfect texture.

    ★★★★★

    Reply
    • Madeline says

      January 4, 2021 at 3:21 pm

      amazing!! Thank you, Aubrey!!

      Reply
  17. Samantha says

    January 10, 2021 at 1:26 pm

    Should you use the thick layer of coconut at the top of the can or just the milk that is liquified?

    Reply
    • Madeline says

      January 11, 2021 at 10:10 pm

      Mix it together and use the mixture

      Reply
  18. Amanda Lall says

    January 15, 2021 at 8:05 am

    Seriously the best recipe for chia seed pudding. I have made it so many times now. It saves so well in fridge. I have omitted the vanilla and was just as good. I even used frozen raspberries instead and delicious. In my opinion the use of the lite coconut milk makes this recipe stand out vs other recipes I have tried. Give such a great flavor.

    ★★★★★

    Reply
    • Madeline says

      January 15, 2021 at 11:54 am

      thank you so much!!

      Reply
  19. Lana Fontenot says

    January 20, 2021 at 6:35 pm

    This is my go to China seed pudding recipe! It’s a favorite of me and my guy!

    ★★★★★

    Reply
    • Madeline says

      January 21, 2021 at 9:25 am

      love that! Thank you!

      Reply
  20. Sarah says

    January 26, 2021 at 11:54 am

    My kids eat this regularly and love it!

    ★★★★★

    Reply
    • Madeline says

      January 28, 2021 at 9:28 am

      YAY!! I am so glad

      Reply
  21. Stephanie says

    January 27, 2021 at 8:22 pm

    Delicious! Don’t skip the blending step when preparing the pudding or chunks from the coconut milk don’t mix properly. The recipe and flavor was perfect and I’ll be sure to follow ALL of the instructions next time 🙂

    Reply
    • Madeline says

      January 28, 2021 at 9:25 am

      thank you!!

      Reply
  22. Ashley says

    February 2, 2021 at 9:55 am

    Omg I’ve made chia seed pudding before but never thought to used the canned lite coconut milk. It took it next level!!!

    ★★★★★

    Reply
    • Madeline says

      February 3, 2021 at 11:51 am

      yes so creamy!! so glad you tried it!

      Reply

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Welcome to Mad About Food!

Madeline is a food blogger and recipe creator from Philadelphia, PA. She shares easy, healthy and delicious recipes that inspire people to cook at home. She shares information about her journey with psoriasis and psoriatic arthritis and how she strives to heal them holistically. Read More…

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