If you’re craving a sweet, tropical-inspired treat that’s also wholesome and filling, this Blueberry Coconut Chia Pudding is the perfect choice.
It’s creamy, fruity, and naturally sweetened, making it an ideal make-ahead breakfast, snack, or healthy dessert.
With just a handful of simple ingredients, you can create a luscious pudding that thickens overnight.
The combination of juicy blueberries, creamy coconut milk, and nutrient-rich chia seeds makes this a satisfying dish that tastes indulgent but is packed with fiber, healthy fats, and plant-based protein.
It takes only minutes to prepare and can be customized with toppings like granola, nuts, or extra fruit to fit your mood or dietary preferences.
Why You’ll Love This Recipe
This pudding is bursting with flavor and texture. Coconut milk gives it a creamy, tropical base, while blueberries add a juicy sweetness and vibrant color. It’s like eating dessert for breakfast—without the guilt.
It’s also nutrient-rich and filling, thanks to chia seeds, which provide fiber, omega-3s, and plant-based protein.
Combined with the healthy fats in coconut milk, this pudding is energizing and keeps you full for hours.
Finally, this recipe is perfect for meal prep and easy to customize. You can make a big batch ahead of time and store it in jars for quick grab-and-go breakfasts or snacks.
Add your favorite toppings—coconut flakes, chopped nuts, or extra fruit—for variety and crunch.
What You’ll Need
For the Chia Pudding Base
- ½ cup chia seeds
- 2 cups unsweetened coconut milk (canned or carton)
- 2–3 tablespoons maple syrup (or sweetener of choice)
- ½ teaspoon vanilla extract
- Pinch of salt
For the Blueberry Layer
- 1 cup blueberries (fresh or frozen, thawed)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon lemon juice
Optional Toppings
- Fresh blueberries
- Shredded coconut
- Granola or chopped nuts
- Coconut whipped cream
Pro Tips
- Blend the base first – Whisk coconut milk and sweetener before adding chia seeds to avoid clumping.
- Mash or blend blueberries – For a jammy layer, mash some blueberries instead of using them whole.
- Stir twice – Mix once right after combining and again after 10 minutes for even texture.
- Chill overnight – The longer it sits, the thicker and creamier it becomes.
- Add toppings right before serving – This keeps granola crunchy and fruit fresh.
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Mason jars or airtight containers
- Measuring cups and spoons
- Blender (optional, for blueberry puree)
Substitutions and Variations
- Milk swap: Almond milk or oat milk works well, but coconut milk gives the richest texture.
- Fruit swap: Use raspberries, strawberries, or blackberries instead of blueberries.
- Extra protein: Add a scoop of vanilla protein powder or a spoonful of nut butter.
- Sweetener options: Replace maple syrup with honey, agave, or date syrup.
- Tropical twist: Add diced mango or pineapple on top for more tropical flavor.
Make-Ahead Tips
This pudding is great for meal prep. You can prepare several jars at once and store them in the fridge for up to 5 days.
If making a blueberry compote, store it separately and layer it into the jars before serving. Add crunchy toppings right before eating to maintain texture.
How to Make Blueberry Coconut Chia Pudding
1. Make the Chia Pudding Base
Whisk together coconut milk, maple syrup, vanilla, and salt. Add chia seeds and mix well. Let sit 10 minutes, stir again, then refrigerate for at least 4 hours or overnight.
2. Prepare the Blueberry Layer
In a small saucepan or bowl, mash or lightly heat blueberries with maple syrup and lemon juice until softened. Let cool.
3. Assemble the Pudding
Spoon chia pudding and blueberry mixture into jars in layers, finishing with blueberries on top.
4. Add Toppings and Serve
Top with fresh blueberries, shredded coconut, granola, or nuts just before serving.
Leftovers and Storage
Store chia pudding in sealed containers in the fridge for up to 5 days. If it thickens too much, stir in a splash of coconut milk before serving.
Avoid freezing, as thawed chia pudding becomes watery and changes texture.
Recipe FAQ
1. Can I use frozen blueberries?
Yes, just thaw or heat them slightly before adding to the pudding.
2. Can I blend the pudding for a smooth texture?
Absolutely—blend after chilling for a mousse-like consistency.
3. How can I make it higher in protein?
Add 1 scoop of plant-based protein powder or mix in some soy yogurt.
4. Is canned or carton coconut milk better?
Canned gives a creamier pudding, while carton is lighter in texture.
5. Can I make this sugar-free?
Yes! Use stevia, monk fruit, or omit sweetener if your blueberries are sweet enough.
Creamy, Fruity, and So Satisfying
This Blueberry Coconut Chia Pudding is proof that healthy eating can be both delicious and nourishing.
It’s creamy, fruity, and full of wholesome ingredients that keep you feeling full and energized.
Make a batch this week, and you’ll always have a ready-to-eat breakfast or snack waiting in the fridge.
If you try it, let me know in the comments what toppings you added—I’d love to hear your creations!
