Coconut Milk Chia Pudding is a nutrient-rich, make-ahead breakfast option with just 3 ingredients. Try it with Blueberry-Lemon Compote for a vegan, kid-friendly recipe perfect for busy mornings. 
This recipe post is sponsored by So Delicious Dairy Free and Sprouts Market. I was compensated for my time, however all opinions are my own.
Coconut Milk Chia Pudding
Chia seed pudding may be my favorite make-ahead breakfast option right now. It’s quick, extremely easy, and surprisingly satiating. Not to mention endlessly riffable: This recipe requires just 3 basic ingredients, and the options from there are limitless. In addition to enjoying it for breakfast, it’s also a great dessert to unwind with at the end of the day.
Prepare it the night before and wake up to a creamy, decadent breakfast. Could weekday mornings get any easier?
What is the Ratio of Chia Seeds to Liquid?
Perhaps the most crucial part of mastering chai seed pudding is getting the seed-to-liquid ratio right. For thick and creamy pudding, I’ve found the optional ratio is 3 to 4 Tbsp seeds to 1 cup of liquid. The liquid is up to you, however I suggest a plant-based option, such as coconut, cashew, or almond milk. Cashew milk has the creamiest consistency, which bodes well for this pudding. However I love the taste of coconut milk, especially the vanilla-flavored variations, which is what this recipe calls for.
I suggest mixing the chia seeds and liquid in a Mason jar so you can pop on the lid and give it a good shake. This helps prevent the chia seeds from clumping together once they expand in the liquid.
How Do I Thicken my Chia Pudding?
Chia seeds naturally thicken and expand in liquid over a 6 hour period. Which is why it’s best to make this recipe the night before to reach maximum creaminess. However in order to REALLY amp up the decadence, my trick is to also add yogurt.
I recommend So Delicious® Dairy Free Coconutmilk Yogurt Alternative. It’s made from organic coconutmilk, and naturally free of lactose, casein, carrageenan, artificial flavors, and MSG. In addition, So Delicious Dairy Free products are verified by the Non-GMO Project’s product verification program.
With the exception of the unsweetened variety, all So Delicious Dairy Free Coconutmilk Yogurt Alternatives are lightly sweetened. This takes the place of needing to add any additional sweetener to the chia pudding, which further streamlines the ingredient list. For this recipe, I love using the vanilla flavor, which is a delicious compliment to the Blueberry-Lemon Compote.
Is Chia Seed Pudding Good for You?
Chia seeds are an excellent source of fiber (about 10 grams per ounce) and plant-based protein. Additionally, they are one of the richest plant sources of α-linoleic acid (a heart-healthy omega-3 fatty acid). They also contain antioxidants and many essential minerals including iron, calcium, magnesium, and zinc. Some research suggests that including chia seeds as part of a healthy diet may help lower cholesterol, triglycerides and blood pressure.
In addition to enjoying chia seeds in pudding, you can also blend them into smoothies or sprinkle them over yogurt. I also love mixing them into homemade granola for a nutritional boost.
Blueberry Compote: How to Make
Another easy and make-ahead recipe, this blueberry compote is the perfect topping for a myriad of breakfast options. For example, spoon it over pancakes or waffles, yogurt bowls, or coconut chia pudding. A hint of lemon adds welcome brightness and an extra layer of decadence. And perhaps the best part about it is that you can make it year-round since it calls for frozen blueberries. I prefer frozen wild blueberries, which have a more concentrated flavor and double the antioxidants compared to conventional.
This Blueberry-Lemon Compote comes together in under 20 minutes, and can easily be doubled. Start by combining blueberries and maple syrup in a saucepan over medium heat. Once the berries start to burst and the mixture becomes jammy, add lemon zest and juice, plus more berries. Bring the mixture to a boil, then remove it from the heat. At this point, you can serve the compote warm, let it sit at room temperature, or refrigerate until ready to use.
Give this simple recipe a try for a nutritious, hands-off weekday breakfast or snack. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Chia Recipes
Strawberries and Cream Energy Balls
Banana Chocolate Chip Pancakes
Coconut Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 2 cups refrigerated unsweetened vanilla coconut milk
- 2 (5.3-oz.) containers vanilla So Delicious Coconutmilk Yogurt Alternative
- 1/4 tsp. kosher salt
Blueberry-Lemon Compote
- 1 1/2 cups frozen wild blueberries, thawed
- 2 Tbsp. pure maple syrup
- 1 tsp. lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. toasted coconut flakes (optional)
Instructions
- Combine chia seeds, coconut milk, So Delicious Coconutmilk Yogurt Alternative, and salt in a large Mason jar or airtight container with a lid; close and shake well. Let stand 5 minutes. Remove lid and stir to break up any clumps. Close and refrigerate overnight, or at least 6 hours.
- Prepare Blueberry-Lemon Compote by heating 1 cup blueberries and maple syrup in a small saucepan over medium. Cook, stirring occasionally, until berries start to break down and mixture becomes jammy, about 6 to 8 minutes. Add lemon zest and juice, and remaining 1/2 cup blueberries. Bring to a boil, then remove from heat and let stand 5 minutes, or until ready to serve.
- Divide Blueberry-Lemon Compote evenly over each serving of Coconut Chia Pudding. Sprinkle with coconut flakes, if desired.
Notes
Nutrition
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