Have you got some frozen blueberries lurking in the depths of your freezer? You do? Then you need to make this fun blueberry coconut chia pudding for your next breakfast or mid-afternoon snack!
This vegan blueberry coconut chia pudding is perfect for warm and sunny days when porridge feels a little too heavy. With minimal ingredients from your freezer and pantry, it's fruity, fun and full of goodness, and a gluten free and low histamine breakfast (or snack!).
⭐ Why you'll love this recipe
- Enjoy year-round. You can use both fresh and frozen blueberries, so even if they aren't in season you only have to raid the freezer for your fruit!
- Make ahead. A great idea for a meal prep breakfast (my low histamine readers may want to read the note in the recipe card).
- Add extra toppings. Fancy adding more fruit or some nuts or seeds? Play with the toppings!
All the ingredients and their quantities are in the recipe card below.
Some notes on a few of them:
- Chia seeds: you want to use whole chia seeds rather than milled chia.
- Blueberries: you can use fresh or frozen blueberries.
- Non-dairy milk: I suggest using coconut milk, either coconut drink that you use for coffee, or light coconut milk from a can. But in a pinch you can use other milk!
- Agave nectar: for just a touch of sweetness to start the day! Agave nectar is also vegan, and can be used in place of honey in many recipes.
- Desiccated coconut: for the blueberry coconut flavour of this recipe.
For toppings you can also add suitable low histamine nuts or seeds (I always like pumpkin seeds), and an extra sprinkle of desiccated coconut gives the flavor for this particular chia pudding.
🔪 Step by step instructions
Chia pudding is so simple to make, and just needs a bit of fridge time to set. We make this dairy free and gluten free blueberry coconut chia pudding in just a few steps:
Heat the fresh or frozen blueberries in a pan so they break down and release their juices. Set aside to cool for around five minutes.
Add your chia seeds, coconut milk and agave nectar to a container and mix very thoroughly so there aren't any clumps of chia seeds. Pour in the blueberries, including the juices, and stir again. Set aside in the fridge for at least an hour.
Spoon into your serving bowl or jar and top with extra fruit, nuts or seeds of choice.
💭 Recipe tips and notes
- Stir the chia pudding at least once while it is in the fridge if you can. It helps to break up any clumps of chia seeds that form.
- Leave the chia pudding in the fridge for at least an hour (two is better) to set.
- If you like a thinner chia pudding, you can add a little more coconut milk to the pudding.
- The desiccated coconut is optional, you can do all blueberries if you like!
🍽 Frequently asked questions
For a chia pudding you want whole chia seeds rather than milled chia.
Definitely! Adding some blackberries would be nice. Or try my blackberry chia pudding for another breakfast!
For timings, you want to leave the pudding to set for at least an hour, but two is better. You can leave overnight if this is suitable for you.
🍽 More chia pudding recipes
Whether you like fruity or hints of spice, there are lots of chia pudding recipes to choose from on my breakfast recipes page, including my easy oat milk chia seed pudding and my hot chia seed pudding. Some recent recipes:
Blueberry Coconut Chia Pudding
- 2 tablespoon chia seeds
- ½ cup blueberries fresh or frozen
- ½ cup coconut milk (often called coconut drink)
- ½ teaspoon agave nectar
- 1 teaspoon desiccated coconut (+ more for the topping)
Ideas for toppings
- 1 teaspoon pumpkin seeds
- In a saucepan, very gently warm your blueberries until they have become soft and released some of their juices - about 4-5 minutes. Set aside for a few minutes to cool.
- Add your chia seeds, desiccated coconut, coconut milk and agave nectar to a container and mix very thoroughly so there aren't any clumps of chia seeds. Pour in the blueberries, including the juices, and stir again. Leave in the fridge for at least an hour (or more), stirring at least once to break up any clumps of chia seeds that form.
- Sprinkle over some extra blueberries, desiccated coconut and pumpkin seeds if using. Serve immediately and enjoy!
- Stir the chia pudding at least once while in the fridge if possible to help break up clumps of chia seeds.
- If using frozen blueberries, they will likely release a little liquid.
- If using coconut milk from a can, I suggest to use light coconut milk rather than full fat.
- Leave in the fridge for at least an hour, or two hours preferably, to allow the chia seed pudding to set.
- Nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.