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Blueberry Coconut Chia Pudding

This easy & creamy Blueberry Coconut Chia Pudding is a simple, yet decadent breakfast or snack option that is gluten-free and vegan!
5 from 1 vote
Prep Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Calories/serving 454 kcal

Ingredients

  • 4 tablespoon chia seeds
  • 1 cup coconut milk
  • 1 teaspoon agave/maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoon desiccated coconut

Toppings

  • ½ cup blueberries
  • ¼ cup toasted coconut flakes
  • drizzle of maple/agave syrup

Instructions 

  • In a mixing bowl, add all the chia pudding ingredients.
  • Mix until well combined.
  • Once mixed, pour into serving glasses and place in the fridge for at least one hour.
  • Once the chia mixture has set, top with fresh blueberries, coconut flakes, and a drizzle of agave or maple syrup and enjoy!

Notes

This Blueberry Coconut Chia Pudding can easily be stored in the fridge for about a week.

Nutrition

Serving: 1gCalories: 454kcalCarbohydrates: 28gProtein: 7gFat: 38gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 51mgPotassium: 450mgFiber: 11gSugar: 10gVitamin A: 33IUVitamin C: 5mgCalcium: 180mgIron: 6mg
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