Coconut Chia Pudding

5 from 3 votes

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.

Prep Time10

Cook Time15

Total Time6 25

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Glass jar with fitted lid, or Tupperware container

Ingredients

1/2 cup chia seeds
2 cups refrigerated unsweetened vanilla coconut milk (sub almond milk or cashew milk)
2 (5.3-oz.) containers vanilla coconutmilk yogurt (I like 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, plus 2 tsp. fresh lemon juice (from 1 lemon)

Instructions

Combine chia seeds, coconut milk, yogurt, and pinch of sea 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.
If making Blueberry-Lemon Compote, start 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. If desired, use the back of a spoon to mash some of the berries.
Divide Blueberry-Lemon Compote evenly over each serving of chia pudding. Sprinkle with toasted coconut flakes, if desired.

Notes

STORE: Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars.
MAKE AHEAD + FREEZE: You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.

Nutrition