Description
A creamy and refreshing Coconut Chia Pudding topped with a vibrant Blueberry-Lemon Compote. This easy, make-ahead breakfast or snack combines nutrient-rich chia seeds soaked overnight in vanilla coconut milk and yogurt, then layered with a sweet-tart homemade blueberry compote and optional toasted coconut flakes for added texture and flavor.
Ingredients
Chia Pudding
- 1/2 cup chia seeds
- 2 cups refrigerated unsweetened vanilla coconut milk (or substitute almond milk or cashew milk)
- 2 (5.3-oz.) containers vanilla coconut milk yogurt (So Delicious brand recommended)
- Pinch of sea salt
Blueberry-Lemon Compote
- 1 1/2 cups frozen wild blueberries, thawed, divided
- 2 Tbsp. pure maple syrup
- 1 tsp. lemon zest
- 2 tsp. fresh lemon juice (from 1 lemon)
Garnish
- 2 Tbsp. toasted coconut flakes (optional)
Instructions
- Prepare Chia Pudding: In a large Mason jar or airtight container with a lid, combine the chia seeds, coconut milk, vanilla coconut milk yogurt, and a pinch of sea salt. Close the lid and shake well to mix everything thoroughly. Let the mixture stand for 5 minutes, then remove the lid and stir to break up any clumps. Close the container again and refrigerate overnight or at least 6 hours to allow the chia seeds to fully absorb the liquid and develop a pudding-like texture.
- Make Blueberry-Lemon Compote: In a small saucepan over medium heat, combine 1 cup of the thawed blueberries and the maple syrup. Cook, stirring occasionally, until the berries begin to break down and the mixture thickens into a jammy consistency, about 6 to 8 minutes. Stir in the lemon zest and fresh lemon juice, then add the remaining 1/2 cup blueberries. Bring the mixture to a gentle boil, then remove from heat and let it sit for 5 minutes to cool slightly. Optionally, use the back of a spoon to mash some of the berries for a chunkier texture.
- Assemble and Serve: Divide the chilled chia pudding evenly among four serving bowls or glasses. Spoon the blueberry-lemon compote over each portion. If desired, sprinkle with toasted coconut flakes to add a crunchy garnish and extra flavor. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- For a vegan version, ensure the yogurt is dairy-free and plant-based.
- To save time, prepare the chia pudding the night before for breakfast the next day.
- Frozen wild blueberries can be substituted with fresh blueberries or other berries as preferred.
- Maple syrup can be replaced with honey or agave nectar for sweetness variations.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snack, Dessert
- Method: Stovetop
- Cuisine: American
