Creamy Coconut Chia Pudding with Blueberry-Lemon Compote Recipe
This Coconut Chia Pudding combines the creamy texture of vanilla coconut milk and coconut milk yogurt with nutritious chia seeds to create a delicious, dairy-free breakfast or snack. Enhanced with a vibrant blueberry-lemon compote, this pudding offers a perfect balance of natural sweetness and tangy citrus zest. Easy to prepare and customizable, it’s a wholesome and refreshing treat perfect for any time of the day.
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 4 hours 17 mins
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 1/2 cup chia seeds
- 2 cups refrigerated unsweetened vanilla coconut milk (can substitute almond milk or cashew milk)
- 2 (5.3-oz.) containers vanilla coconut milk yogurt (recommended: So Delicious brand)
- Pinch of sea salt
- 2 Tbsp. toasted coconut flakes for garnish (optional)
Blueberry-Lemon Compote (Optional)
- 1 1/2 cups frozen wild blueberries, thawed
- 2 Tbsp. pure maple syrup
- 1 tsp. lemon zest
- 2 tsp. fresh lemon juice (from 1 lemon)
Instructions
- Prepare the Pudding Mixture: In a medium bowl, whisk together the vanilla coconut milk and vanilla coconut milk yogurt until smooth. Add the chia seeds and a pinch of sea salt, then whisk thoroughly to combine, ensuring the chia seeds are evenly distributed.
- Refrigerate to Set: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a creamy, pudding-like consistency.
- Make the Blueberry-Lemon Compote (Optional): In a small saucepan over medium heat, combine the thawed wild blueberries, pure maple syrup, lemon zest, and fresh lemon juice. Simmer for about 5-7 minutes until the berries break down and the mixture thickens slightly. Remove from heat and let cool.
- Serve: After the pudding has set, give it a good stir. Spoon the chia pudding into serving bowls or jars. Top with the optional blueberry-lemon compote and garnish with toasted coconut flakes if desired.
Notes
- For a thicker pudding, increase chia seeds to 3/4 cup.
- You can substitute the coconut milk yogurt with other plant-based yogurts, but it may change the flavor slightly.
- The blueberry-lemon compote adds a fresh, tangy contrast but can be omitted if you prefer pure pudding.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To toast coconut flakes, place them in a dry skillet over medium heat for 3-5 minutes until golden, stirring frequently to prevent burning.
