Blueberry Coconut Chia Seed Pudding with fresh blueberries and coconut flakes

Blueberry Coconut Chia Seed Pudding

ByCasey Monroe

why make this recipe

Blueberry Coconut Chia Seed Pudding is a delicious and healthy dessert that is easy to make. It is packed with nutrients, making it a great choice for breakfast, a snack, or dessert. The creamy coconut milk combined with the sweet blueberries and crunchy chia seeds creates a delightful texture and flavor. Plus, it is dairy-free and can be made vegan, which makes it suitable for various diets.

how to make Blueberry Coconut Chia Seed Pudding

Ingredients:

  • 1 can lite coconut milk (13.5oz)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 6 tbsp chia seeds
  • 1 1/2 cup frozen blueberries
  • 2 tbsp water

Directions:

  1. In a large mixing bowl, combine the lite coconut milk, vanilla extract, 1/4 cup water, and chia seeds. Mix together thoroughly.
  2. Place the mixture in the refrigerator to chill for at least 6 hours, preferably overnight.
  3. To prepare the blueberry sauce, add the frozen blueberries and 2 tablespoons of water to a saucepan. Increase the heat to medium.
  4. After about 3-5 minutes, the warm blueberries will start to burst. Use the back of a spoon or a potato masher to smash the blueberries down.
  5. Once all the blueberries are mashed, reduce the heat to medium-low and let it simmer for 10 minutes, stirring frequently.
  6. Remove the saucepan from the stove and allow the sauce to cool completely.
  7. Store the chia seed pudding with the blueberry sauce in half-pint jars in the refrigerator.

how to serve Blueberry Coconut Chia Seed Pudding

Serve the Blueberry Coconut Chia Seed Pudding in bowls or jars. You can layer the pudding with the blueberry sauce or simply pour the sauce on top. For an extra touch, you can add some fresh blueberries or a sprinkle of shredded coconut on top before serving.

how to store Blueberry Coconut Chia Seed Pudding

The chia seed pudding can be stored in the refrigerator for up to 5 days. Make sure to keep the pudding and blueberry sauce in separate jars, or mix them together in a jar, as desired. Always remember to seal the jars tightly to keep them fresh.

tips to make Blueberry Coconut Chia Seed Pudding

  • For a sweeter pudding, consider adding a drizzle of maple syrup or honey to the coconut milk mixture.
  • If you prefer a thicker consistency, increase the amount of chia seeds.
  • Use fresh blueberries instead of frozen, if available, for a different texture. You may need to adjust cooking time for the sauce.

variation

You can easily customize this recipe by using different fruits. Try substituting the blueberries with strawberries, mango, or peaches for a unique twist. Additionally, you can experiment with almond milk or oat milk instead of coconut milk for a different flavor profile.

FAQs

1. Can I make this pudding in advance?
Yes, you can make the pudding ahead of time. It keeps well in the refrigerator for up to 5 days.

2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for people with gluten sensitivities.

3. Can I use fresh blueberries?
Absolutely! You can use fresh blueberries in place of frozen. Adjust the cooking time for the sauce as fresh blueberries may require less cooking.