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Blueberry Chia Seed Pudding Recipe

Blueberry Chia Seed Pudding Recipe

★★★★★

4.8 from 30 reviews
  • Author: Noah
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

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

  1. 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.
  2. Mix chia seeds: Transfer the blueberry yogurt blend to a bowl and stir in 3 tablespoons of chia seeds thoroughly to ensure even distribution.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://mealbynoah.com/blueberry-chia-seed-pudding-recipe/