Blueberry Coconut Chia Seed Pudding
Posted: 01/19/2020Updated: 04/01/2021
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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!
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.
What kitchen tools will I need to make this Blueberry 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.
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!
Recipe
Blueberry Coconut Chia Seed Pudding
This is a healthy Whole30 breakfast or snack made with zero added sugars and lots of healthy fats!
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Servings: 3 servings 1x
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
- 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Elizabeth says
Do you have to use lie coconut milk. I usually only have regular coconut milk on hand.
Madeline says
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.
Elizabeth says
Thank you. I appreciate the feedback.
Sara says
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.
Madeline says
Oh thank you! Very helpful!!
MichelleK says
Oh good to know! I can’t find lite coconut milk here without undesirable additives, so this will be a good alternative.
Raquel says
How long would it last in the fridge?
Madeline says
It should be good for 5 days
Nancy says
Can this be frozen?
Madeline says
I do not recommend it
Daphyne says
I do not have coconut milk but have unsweetened Silk almond milk in the fridge. Could I use that?
Madeline says
yes it will work! It won’t be as creamy but will still be good!
Donna says
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 : )
Madeline says
Thanks for sharing!
Kelly says
How long will this stay good in the fridge for? I’m excited to try this 😊
Madeline says
Should be good for one week
Aiste says
Hi, is this pudding keto “friendly”?
Madeline says
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.
Gia says
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.
Madeline says
Hi Gia! Almost a year ago they changed the rules to include extracts https://whole30.com/whole30-extracts/
Daniel says
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.
★★★★★
Madeline says
awesome!! I need to try this with some cherries!!
Lisa says
Daniel,
Did you use fresh or frozen cherries? I have both, and I’m thinking this will be breakfast in the morning.
Madeline says
I would use fresh and just chop them up and mix them in since they are in season!
Libby says
Delicious! I followed the recipe to a T and it was such a treat. I’ve been eating it as dessert as well.
★★★★★
Madeline says
Thank you for sharing!! I agree it makes a nice little dessert!
Amanda says
Seriously awesome recipe. This recipe made me love chia seed pudding. I have used raspberries as well as blackberries. Turns out fantastic. Thank you!!
★★★★★
Madeline says
Ah yay! Thank you for sharing! I just did mixed berries last night and it was sooo good.
JP says
This is very delicious
Are the carb counts correct?
Madeline says
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 🙂
Terri says
I made this just as you said. It was awesome. I now love chia pudding!! Thanks Madeline!! Gonna try strawberries next!!
Madeline says
Amazing!! So glad you enjoyed!
Kim says
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.
★★★★★
Madeline says
Thank you for sharing!! Love the additions you made!!
Leo says
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.
★★★★★
Madeline says
Yay! Love that. Lately I have been doing a full bag of mixed berries per batch
Faith says
I followed every instruction exactly. My puddingwas not hard after 9+ hours. What happened??
Madeline says
its not supposed to be set like traditional pudding. Are you familiar with chia seed pudding?
Becky says
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.
★★★★★
Madeline says
awesome!! Thank you!! I agree I wasn’t a big fan of chia pudding until I made it this way.
maddie says
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!
Madeline says
ooo wow that sounds amazing!! love those additions and how you simplified the fruit!
MichelleK says
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.
★★★★★
Madeline says
awesome!! Thank you!!
Aubrey Johansen says
I make this recipe all the time, for myself and also my personal chef clients! It’s so easy and the perfect texture.
★★★★★
Madeline says
amazing!! Thank you, Aubrey!!
Samantha says
Should you use the thick layer of coconut at the top of the can or just the milk that is liquified?
Madeline says
Mix it together and use the mixture
Amanda Lall says
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.
★★★★★
Madeline says
thank you so much!!
Lana Fontenot says
This is my go to China seed pudding recipe! It’s a favorite of me and my guy!
★★★★★
Madeline says
love that! Thank you!
Sarah says
My kids eat this regularly and love it!
★★★★★
Madeline says
YAY!! I am so glad
Stephanie says
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 🙂
Madeline says
thank you!!
Ashley says
Omg I’ve made chia seed pudding before but never thought to used the canned lite coconut milk. It took it next level!!!
★★★★★
Madeline says
yes so creamy!! so glad you tried it!
Esmie says
Hi! Can the chia seeds be blended in a blender to make pudding smooth?
Madeline says
Yes! Definitely
Alyssa says
When do I add the blueberry sauce? After the 6+ hours or while it sets in the fridge?
Madeline says
after it sets in the fridge
Lo says
Madeline’s chia seed pudding recipe is simply incredible! I’ve tried other chia seed pudding recipes in the past and the proportions were never quite right. The taste and texture of Madeline’s recipe made me feel like I was eating chia seed pudding at a fancy brunch restaurant.
I used vanilla macadamia milk and mixed berries as that’s what I had on hand. I love how customizable this recipe is – I’m excited to experiment with different fruits and perhaps add other toppings (like granola) to the mix for crunch! This recipe will be in my breakfast and snack rotation.
★★★★★
Madeline says
amazing! thank you!!
Claw says
Did you make the blueberry sauce the night before too and put in the fridge overnight too?
Then add together the next am?
Madeline says
Yes! I usually make separately and assemble in the morning
Ellen Kelly says
These chia seed puddings are the perfect snack, I love bringing them to work in my lunch
★★★★★
Madeline says
awesome!! thank you so much!
Mary says
So so yummy! Great way to diversify breakfast, and easily customizable with whatever you have around!
★★★★★
Madeline says
yay! love that you customize it!
Rose says
So easy to make!! This recipe is absolutely delicious and is now my go to breakfast when I know I have a busy week coming up. I have not been able to find lite coconut milk but adding a 1/2 cup of water as suggested does the trick.
★★★★★
Madeline says
wonderful! thank you so much!!
Mary says
Made this before and forgot to rate it. So good, I’m making it a second time!
★★★★★
Madeline says
Thank you!!!