Coconut Milk Chia Seed Pudding {with Blueberries}

by Chrissy

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I blogged this as soon as I finished the last bite. SO GOOD. You need this, you all need this in your life.

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Last night it took 5 quick minutes to throw all the ingredients in a jar, shake it up, and wait for it to set  overnight into that chia seed pudding glory. If that isn’t the definition of simple, I don’t know what is.

I am a busy little bee these days and I need simple, quick, and healthy go-to recipes stocked up so this is definitely one of them.

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I had blueberries on hand, but you can swap them out for any favorite berry or fruit. Since I wanted the berries to add flavor to the coconut milk, I crushed the blueberries with a knife – well at first I used a fork and they just flew all over the place, so use a knife – then I added them to the mix.

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You can add any toppers that you like, such as more berries, shredded coconut, hemp seeds, or your favorite granola for a crunch! Get creative!

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Coconut Milk Chia Seed Pudding {with Blueberries}

Serves 3-4


1 cup light coconut milk* (I love the Trader Joe’s kind!)

1/2 cup water

3 Tablespoons chia seeds

1 Tablespoon honey (agave, pure maple syrup or any sweetener of choice – optional)

1/4 cup fresh blueberries, smashed, plus more for topping

shredded coconut, for topping (optional)

granola, for topping (optional)


*note: you can use coconut beverage instead of the canned light coconut milk and water, but if you want preservative-free goodness, use the canned coconut milk!



Add coconut milk, water, chia seeds, honey and smashed blueberries to a 1 pint mason jar (or larger, if you have one, since it will fill up the pint jar to the top). Shake ingredients together and place in the fridge overnight. In the morning, enjoy your cold coconut chia seed pudding with more fresh blueberries, shredded coconut and granola.

Pudding will keep for up to 5 days in the fridge, sealed in an airtight container.


From the Little Yellow Kitchen,


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