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Coconut Chia Pudding

Coconut Chia Pudding with Blueberry-Lemon Compote

Creamy overnight coconut chia pudding that takes just 5 minutes to prep. Topped with a homemade blueberry-lemon compote, this make-ahead breakfast is packed with fiber, protein, and omega-3s. Perfect for busy mornings and meal
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American, Healthy
Servings 4
Calories 245 kcal

Ingredients
  

  • For the Chia Pudding:
  • 1/2 cup chia seeds black or white
  • 2 cups unsweetened vanilla coconut milk refrigerated, not canned
  • 2 containers vanilla coconut milk yogurt 5.3 oz each, So Delicious brand recommended
  • Pinch sea salt
  • 2 Tbsp toasted coconut flakes optional, for topping
  • For the Blueberry-Lemon Compote:
  • 1 1/2 cups frozen wild blueberries thawed
  • 2 Tbsp pure maple syrup Grade A
  • 1 tsp lemon zest from 1 fresh lemon
  • 2 tsp fresh lemon juice from same lemon

Instructions
 

  • Making the Pudding Base:
  • Combine ingredients: Pour coconut milk into a large Mason jar. Add both containers of yogurt, chia seeds, and a pinch of sea salt.
  • Shake vigorously: Seal the jar tightly with the lid. Shake vigorously for 30 seconds until completely combined with no separation.
  • First rest: Set the jar on the counter for 5 minutes. This allows the chia seeds to start absorbing liquid.
  • Stir thoroughly: Remove the lid and stir well with a spoon, making sure to check the bottom corners where seeds like to hide.
  • Refrigerate overnight: Place the lid back on and refrigerate for at least 6 hours, preferably overnight. The chia seeds will continue expanding and create a creamy pudding texture.
  • Making the Blueberry-Lemon Compote:
  • Cook the berries: In a small saucepan over medium heat, combine 1 cup of thawed blueberries and maple syrup. Stir occasionally.
  • Reduce and thicken: Cook for 6-8 minutes, stirring occasionally, until berries burst open and the mixture becomes thick and jam-like.
  • Add citrus: Stir in lemon zest and lemon juice. Add the remaining 1/2 cup blueberries for texture variety.
  • Finish cooking: Increase heat slightly and bring to a gentle boil. Once bubbling consistently, remove from heat.
  • Cool: Let the compote sit for 5 minutes to thicken further as it cools.
  • Assembly:
  • Give the chilled pudding a quick stir to recombine.
  • Divide pudding into 4 bowls or glasses.
  • Top each serving with blueberry-lemon compote.
  • Sprinkle with toasted coconut flakes.
  • Serve immediately and enjoy!

Notes

Storage Tips:
Refrigerator: Store pudding in airtight containers for up to 5 days. Keep compote separate until serving.
Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before eating.
Compote: Store separately in a sealed container for up to 1 week refrigerated.
Variations:
Chocolate Coconut: Stir 1 Tbsp unsweetened cocoa powder into pudding before chilling. Top with mini chocolate chips.
Tropical Mango: Fold in 1/2 cup fresh diced mango before chilling.
Banana Cream: Mix in 1/2 large mashed ripe banana for extra creaminess.
Mixed Berry: Skip the compote and top with fresh mixed berries.
Tips for Success:
Use refrigerated coconut milk, not canned, for proper consistency.
Shake the mixture thoroughly to prevent chia seed clumps.
Allow full 6 hours minimum for proper texture development.
For thicker pudding, reduce milk by 1/4 cup or add more chia seeds.
Milk Substitutions:
Any plant-based milk works (almond, cashew, oat). Cashew milk creates the creamiest texture. Regular dairy milk also works.
Nutrition Information (Per Serving - Pudding Only):
Protein: 6g | Carbohydrates: 22g | Fiber: 11g | Fat: 15g | Sugar: 5g
With Compote (estimated additions):
+60 calories | +15g carbs | +2g fiber
Keyword Coconut Chia Pudding with Blueberry-Lemon Compote