Blueberry Coconut Chia Pudding
This blueberry coconut chia pudding is a fun and fruity breakfast or mid-afternoon snack - or dessert (it's super versatile!).
Servings: 1 serving
Calories: 253kcal
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 offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Nutrition
Calories: 253kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 64mg | Potassium: 354mg | Fiber: 11g | Sugar: 14g | Vitamin A: 517IU | Vitamin C: 17mg | Calcium: 323mg | Iron: 3mg