This Blueberry Coconut Chia Seed Pudding is a healthy Whole30 breakfast or snack that you can prep ahead of time. This coconut milk chia seed pudding is made without any artificial sweeteners because the blueberries are sweet enough!
The natural sweetness of blueberries makes this coconut chia pudding a delicious breakfast or snack!
I was never really a fan of chia seed pudding until I did my first Whole30! When I got sick of eating eggs, I needed to find an alternative! This coconut milk chia pudding became my answer.
I finally liked chia seed pudding when I used coconut milk and paired it with the natural sweetness of fruit. This Blueberry Coconut Chia Seed Pudding is sweetened naturally with just some sauteed frozen blueberries.
This recipe is perfect for meal prep. Just the mason jars filled with the chia seed pudding with coconut milk in the fridge overnight. Enjoy the next morning with your favorite crunchy toppings!
If you have kids, I promise they will be big fans of this delicious coconut milk chia seed pudding! Involve them in the preparation by allowing them to whisk the chia seeds into the creamy coconut milk.
This recipe is naturally gluten free and dairy free. It is the perfect healthy breakfast or snack!
- Measuring spoons
- Liquid measuring cup
- Mixing bowls
- Sauce pan
- Half pint jars
You can turn this coconut milk chia seed pudding into a balanced healthy breakfast by adding extra toppings! I always serve this rich and creamy chia seed pudding with the blueberry compote. You can also add fresh fruit as an additional topping.
For crunch I like to add some homemade grain free granola, roasted mixed nuts, shredded coconut or coconut flakes on top. To keep these toppings crunchy, refrigerate overnight and add the toppings just before serving.
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
- Frozen bluberries
If you love blueberries, try these delicious and healthy blueberry yogurt muffins.
Light vs. Full Fat Coconut Milk
Light coconut milk and full fat coconut milk are essentially the exact same thing. Extra water is added to light coconut milk to make it thinner and lower in calories. I use light coconut milk to get the perfect texture for this dairy free chia pudding.
You can use full fat coconut milk for this chia seed pudding with coconut milk recipe. Add a 1/2 cup of water to the coconut milk to get the right consistency of chia pudding.
Coconut milk gives these chia pudding recipe the best texture, but you can use almond milk instead. For a thicker texture, I recommend using a hazelnut or almond milk creamer.
You can use any frozen berry in place of the frozen blueberries. I like to use a frozen berries and cherry mixture to make a super flavorful compote. If you prefer strawberries, try this strawberry chia seed pudding.
This coconut chia pudding recipe is purposely sugar free, but you can add maple syrup and vanilla for added sweetness.
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.
Give the mixture a good stir to make sure its fully combined. Chill the chia seed pudding in the fridge for at least 6 hours, preferably overnight.
Step 2: Make a blueberry sauce
Then, place frozen blueberries and water in a saucepan over medium heat. Allow the blueberries to begin to burst over the heat.
Then, smash the blueberries down with a fork or spoon. Reduce the heat to medium-low.
Simmer the blueberry sauce for 10 minutes stirring frequently. When it is a thick compote, remove from the heat.
Step 3: Put it all together!
Finally, combine the chilled coconut chia seed pudding and blueberry sauce in half pint jars. Store in the refrigerator for up to 5 days.
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 black or white chias seeds will work the same for this chia pudding recipe.
Store this dairy free chia seed pudding in the fridge for up to 5 days. I like to store the chia seed pudding and the blueberry compote in the same jars together.
Check out these other make ahead breakfast recipes
- Chocolate Cherry Chia Seed Pudding
- Perfect Hard Boiled Eggs
- Cheeseburger Breakfast Casserole
- Copycat Starbucks Egg Bites
- Oven Baked Starbucks Egg Bites
- Strawberry Mango Chia Seed Pudding
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!
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
- Add 1 can lite coconut milk, vanilla extract, 1/4 cup water and chia seeds to a large mixing bowl
- Mix together thoroughly and place in the refrigerator to chill for at least 6 hours, preferably overnight
- Prepare a bluerberry sauce to enjoy with the chia seed pudding
- Add frozen blueberries and 2 tbsp water to a sauce pan and increase heat to medium
- After about 3-5 minutes the warm blueberreis will begin to burst
- Smash the blueberries down with the back of a spoon or a potatoe masher
- Once all blueberries are mashed down, reduce the heat to medium-low to simmer
- Simmer for 10 minutes stirring frequently
- Remove the saucepan from the stove and allow to cool completely
- Store the chia seed pudding with the blueberry sauce in half pint jars in the refrigerator