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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 pudding is made without any artificial sweeteners because the blueberries are sweet enough!
The natural sweetness of blueberries makes this a delicious 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. Chia seed 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 Seed 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
Let’s make a delicious chia seed 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.
If you are looking for another chia seed pudding recipe, check out this Whole30 Strawberry 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!
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PinDescription
This is a healthy Whole30 breakfast or snack made with zero added sugars and lots of healthy fats!
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
Keywords: Whole30 breakfast, chia seed pudding, whole30
Do you have to use lie coconut milk. I usually only have regular coconut milk on hand.
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.
Thank you. I appreciate the feedback.
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.
Oh thank you! Very helpful!!
Oh good to know! I can’t find lite coconut milk here without undesirable additives, so this will be a good alternative.
How long would it last in the fridge?
It should be good for 5 days