If you’re on the lookout for a refreshing and nourishing treat that feels like a spoonful of sunshine, the Blueberry Chia Seed Pudding Recipe is an absolute game-changer. This vibrant pudding blends the natural sweetness of blueberries with the creamy indulgence of non-dairy yogurt and coconut milk, all perfectly balanced by nutrient-packed chia seeds. It’s not just healthy but also a feast for your eyes and taste buds, making it an ideal choice for breakfast, dessert, or a wholesome snack anytime you crave something light yet satisfying.

Blueberry Chia Seed Pudding Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Chia Seed Pudding Recipe is delightfully simple, yet every ingredient plays a star role in bringing together a dish that bursts with flavor and texture. From juicy blueberries to rich coconut milk, these elements combine to create a luscious, creamy pudding perfect for any occasion.

1 cup blueberries (fresh or frozen): The star ingredient providing natural sweetness and vibrant color.

1.5 cups non-dairy yogurt: Adds creaminess and a subtle tang without dairy, perfect for a smooth texture.
0.5 cup coconut milk (full fat layer on top): Brings a rich, tropical creaminess enhancing the pudding’s indulgence.

3 tbsp chia seeds: The nutritional powerhouse that thickens the pudding while adding a lovely gel-like texture.
2 tsp agave syrup (or other sweetener): A gentle, natural sweetener that complements the berries without overpowering.

1 tsp vanilla extract: Adds subtle warmth and depth of flavor.
Toasted coconut flakes: For a crunchy, nutty garnish that contrasts beautifully with the creamy pudding.
Fresh blueberries: Fresh pops of flavor and texture for garnish.

Mint sprig: A fresh herbal note to brighten and decorate your pudding.

How to Make Blueberry Chia Seed Pudding Recipe

Step 1: Blend the Blueberries and Yogurt

Start by placing one cup of your non-dairy yogurt, agave syrup, vanilla extract, and blueberries into a food processor. Pulse on high until everything is wonderfully blended into a smooth, vibrant base. This mixture sets the flavor foundation of your pudding, bathing those tart, juicy blueberries in creamy goodness.

Step 2: Add Chia Seeds and Stir

Next, transfer the blended berry mixture into a bowl and stir in the chia seeds. These tiny seeds will soak up the flavors and thicken the mixture, creating that signature pudding texture we all love. Set it aside in the refrigerator for about 10 to 15 minutes to allow it to gel up nicely.

Step 3: Prepare the Creamy Yogurt Layer

While the chia mixture is setting, return the remaining 0.5 cup of non-dairy yogurt and the thick, fatty layer of coconut milk to the food processor. Pulse on high until this combination is luxuriously smooth and creamy. This will be the delicate topping layer that adds contrast in both flavor and appearance.

Step 4: Assemble the Pudding

Divide the thickened blueberry chia pudding between two serving glasses, filling each about three-quarters full. Then spoon or gently pour the creamy yogurt layer on top, creating an inviting two-tone effect that looks as stunning as it tastes.

Step 5: Garnish Delightfully

Finish your masterpiece by sprinkling toasted coconut flakes over the top, along with some fresh blueberries and a sprig of mint. These garnishes not only add texture and freshness but elevate the pudding’s visual appeal, making it feel like a special treat even on a busy morning.

How to Serve Blueberry Chia Seed Pudding Recipe

Garnishes

Adding crunchy toasted coconut flakes, fresh blueberries, and a sprig of mint not only provides textural contrast but emphasizes the pudding’s freshness and tropical flair. Each garnish lifts the dish, turning a simple pudding into an elegant delight.

Side Dishes

Serve this pudding alongside a light fruit salad or your favorite granola for an added crunch. A cup of herbal tea or freshly brewed coffee pairs beautifully, making it a versatile dish that can be part of breakfast, brunch, or a light dessert.

Creative Ways to Present

Try layering the pudding in mason jars for on-the-go breakfasts or serving it in clear glass cups to showcase the pretty layers. You can also swap garnishes seasonally — try pomegranate seeds in winter or passionfruit in summer for a fun twist on the classic Blueberry Chia Seed Pudding Recipe.

Make Ahead and Storage

Storing Leftovers

Your leftover pudding can be kept in an airtight container in the fridge for up to three days without losing its delightful texture or flavor. This makes it ideal for prepping grab-and-go breakfasts where convenience and taste go hand in hand.

Freezing

While chia pudding can be frozen, it might slightly alter the texture. If you do freeze it, transfer to a freezer-safe container and thaw slowly overnight in the refrigerator to maintain as much creaminess as possible.

Reheating

This pudding is best enjoyed chilled, so reheating isn’t necessary. If you prefer it a little warmer, let it come to room temperature naturally while stirring gently to keep the chia seeds evenly distributed.

FAQs

Can I use frozen blueberries in this recipe?

Absolutely! Frozen blueberries work wonderfully and often make the blending process even smoother. Just be sure to thaw them slightly before blending for the best texture.

Is this Blueberry Chia Seed Pudding Recipe vegan?

Yes! Using non-dairy yogurt and coconut milk ensures the recipe is completely plant-based, making it perfect for vegans and those with dairy sensitivities.

How long should I let the chia seeds soak?

About 10 to 15 minutes is generally enough for chia seeds to absorb the liquid and thicken the pudding nicely. For an even thicker texture, you can refrigerate the pudding for up to a few hours or overnight.

Can I substitute chia seeds with something else?

Chia seeds are unique in their ability to absorb liquid and create a pudding-like consistency. Flax seeds can be used as an alternative, but the texture and nutritional profile will differ slightly.

Is this pudding suitable as a breakfast option?

Definitely! The combination of protein, fiber, and antioxidants make it a balanced and energizing choice to start your day or enjoy as a snack anytime.

Final Thoughts

There’s something truly special about the Blueberry Chia Seed Pudding Recipe that makes it an instant classic — creamy, fruity, and packed with wholesome goodness. I can’t wait for you to dig into this vibrant, easy-to-make pudding and discover just how satisfying a healthy treat can be. So grab your ingredients and let this recipe brighten your next meal with its lovely colors and delicious taste.

Blueberry Chia Seed Pudding Recipe

★★★★★

4.8 from 30 reviews

Author: Noah

Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegan

Print Recipe

Description

This Blueberry Chia Seed Pudding is a refreshing and healthy dairy-free dessert or breakfast option combining fresh blueberries, creamy non-dairy yogurt, and nutrient-rich chia seeds. It’s lightly sweetened with agave syrup and layered with a smooth coconut yogurt blend, then topped with toasted coconut flakes, fresh blueberries, and a mint sprig for a vibrant and satisfying treat.

Ingredients

Scale

Main Ingredients

1 cup blueberries (fresh or frozen)
1.5 cups non-dairy yogurt

0.5 cup coconut milk (full fat layer on top)
3 tbsp chia seeds
2 tsp agave syrup (or other sweetener)

1 tsp vanilla extract

Toppings

Toasted coconut flakes
Fresh blueberries

Mint sprig

Instructions

Prepare blueberry blend: Add 1 cup of non-dairy yogurt, agave syrup, vanilla extract, and 1 cup of blueberries to a food processor. Pulse on high until the mixture is smooth and well-blended. Reserve the remaining 0.5 cup of yogurt for layering.
Mix chia seeds: Transfer the blueberry yogurt blend to a bowl and stir in 3 tablespoons of chia seeds thoroughly to ensure even distribution.

Refrigerate to thicken: Place the chia mixture in the refrigerator for 10 to 15 minutes to allow it to thicken into a pudding-like consistency.
Prepare yogurt topping: While the chia pudding thickens, add the reserved 0.5 cup non-dairy yogurt along with the fatty layer of the coconut milk to the food processor. Pulse on high until smooth and creamy to create a luscious yogurt topping.
Assemble the pudding: Divide the blueberry chia pudding evenly between two serving glasses, filling each about three-quarters of the way. Carefully spoon or pour the creamy yogurt-coconut layer on top, creating a beautiful contrast.

Garnish and serve: Sprinkle toasted coconut flakes over the top, add a few fresh blueberries for extra burst of flavor, and finish with a mint sprig. Serve immediately or refrigerate until ready to enjoy.

Notes

For best flavor, use fresh blueberries if available, but frozen blueberries work well too.
Feel free to substitute agave syrup with maple syrup, honey (if not vegan), or your preferred sweetener.

If you prefer a thicker pudding, allow chia seeds to soak for at least 30 minutes or overnight.
Use full-fat coconut milk for a richer yogurt layer; shake the can well before scooping out the fatty layer.
This pudding can be made a day ahead and kept refrigerated for a quick grab-and-go breakfast or snack.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert, Breakfast

Method: No-cook, blending and chilling
Cuisine: American

Nutrition

Serving Size: 1 serving (1 glass)

Calories: 250
Sugar: 11g
Sodium: 40mg

Fat: 14g
Saturated Fat: 12g
Unsaturated Fat: 1.5g

Trans Fat: 0g
Carbohydrates: 26g
Fiber: 10g

Protein: 5g
Cholesterol: 0mg

Keywords: blueberry chia pudding, vegan chia pudding, non-dairy dessert, healthy breakfast, coconut milk pudding