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!
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?
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!
Chia Seed Pudding Ingredients
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