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3 Ingredient Coconut Milk Chia Pudding

Coconut Chia Pudding

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. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 6 hours 25 minutes
Servings 4
Calories 261kcal


  • 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)


  • 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.


Recipe can easily be halved if only making 2 servings.
Chia pudding and Blueberry-Lemon Compote can be prepared up to 3 days in advance. 


Calories: 261kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 3.5g | Sodium: 185mg | Fiber: 12g | Sugar: 18g