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!).
If you love chia pudding as much as my family does, then you may also like to see my peach chia pudding and cardamom chia pudding. Both tasty and fruity breakfast ideas!
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⭐ 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!
🍎 Ingredients
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:
Step 1
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.
Step 2
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:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Blueberry Coconut Chia Pudding
Ingredients
- 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
Instructions
- 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!
Notes
- 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 auto-generated and should be understood to be an estimate.
- coconut, which scores 1.
- non-dairy milk has various scores. Use the type you tolerate best.
Sarah says
This is amazing and I have been making for a while now. I am currently on a low histamine diet for histamine intolerance. I have been leaving it over night in the fridge to set, is this a bad idea, does histamine form during that time even though it is not a cooked food. I usually just put the berries in frozen 🙂 Thank you for your advice
throughthefibrofog says
Hi Sarah, so glad you like the recipe! Histamine formation does form on foods, so it will on the pudding overnight. It depends on each person how much it affects them it seems. If you google 'SIGHI food preparation' they have a helpful post on cooking advice that should be useful 🙂
Katie Clark says
Making this tonight so I can have it in the morning:)
throughthefibrofog says
It's so good as an easy breakfast isn't it!
Stephanie says
Looks amazing! Could I do this as an overnight breakfast option?
throughthefibrofog says
Hi Stephanie! Yes, would definitely be lovely as an overnight pudding! I would give it a good stir to make sure it’s all mixed together nicely. Enjoy!
Stephanie says
Awesome! Thank you!