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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!
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5
from 1 vote
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Prep Time
5
minutes
mins
Resting Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Servings
2
Calories/serving
454
kcal
Ingredients
1x
2x
3x
▢
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:
1
g
Calories:
454
kcal
Carbohydrates:
28
g
Protein:
7
g
Fat:
38
g
Saturated Fat:
28
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
2
g
Trans Fat:
0.04
g
Sodium:
51
mg
Potassium:
450
mg
Fiber:
11
g
Sugar:
10
g
Vitamin A:
33
IU
Vitamin C:
5
mg
Calcium:
180
mg
Iron:
6
mg
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