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Coconut Chia Pudding with Blueberry-Lemon Compote Recipe

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3.9 from 86 reviews

This creamy Coconut Chia Pudding with a vibrant Blueberry-Lemon Compote is a refreshing and nutritious breakfast or snack option. Made with chia seeds soaked in unsweetened vanilla coconut milk and coconut milk yogurt, it’s both dairy-free and packed with omega-3s and fiber. The tangy blueberry-lemon compote adds a natural sweetness and bright flavor, while optional toasted coconut flakes provide a satisfying crunch.

  • Total Time: 6 hours 25 minutes
  • Yield: 4 servings

Ingredients

Chia Pudding

  • 1/2 cup chia seeds
  • 2 cups refrigerated unsweetened vanilla coconut milk (substitute almond milk or cashew milk if preferred)
  • 2 (5.3-oz.) containers vanilla coconut milk yogurt (recommend So Delicious brand)
  • Pinch of sea salt

Blueberry-Lemon Compote

  • 1 1/2 cups frozen wild blueberries, thawed
  • 2 tablespoons pure maple syrup
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice (from 1 lemon)

Garnish (optional)

  • 2 tablespoons toasted coconut flakes

Instructions

  1. Make the chia pudding: Combine chia seeds, coconut milk, vanilla coconut milk yogurt, and a pinch of sea salt in a large Mason jar or airtight container with a lid. Close the container and shake well to mix the ingredients thoroughly. Let the mixture stand for 5 minutes, then remove the lid and stir to break up any clumps. Close again and refrigerate for at least 6 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like texture.
  2. Prepare the blueberry-lemon compote: In a small saucepan over medium heat, combine 1 cup of the thawed blueberries with the maple syrup. Cook the mixture, stirring occasionally, until the berries start to break down and the mixture thickens to a jammy consistency, about 6 to 8 minutes. Stir in the lemon zest and lemon juice, then add the remaining 1/2 cup blueberries. Bring the mixture to a boil briefly, then remove it from heat and let it stand for 5 minutes. Optionally, mash some of the berries using the back of a spoon to achieve your desired texture.
  3. Serve: Divide the chia pudding evenly into four servings. Spoon the blueberry-lemon compote over each serving. Sprinkle with toasted coconut flakes if desired to add crunch and extra coconut flavor.

Notes

  • Refrigerate chia pudding overnight or for at least 6 hours to achieve the perfect creamy texture.
  • You can substitute the vanilla coconut milk and yogurt with almond or cashew variants for different flavor profiles.
  • To toast coconut flakes, lightly sauté them in a dry pan over medium heat until golden brown, taking care not to burn.
  • Use fresh lemon zest and juice for the best bright citrus flavor in the compote.
  • This pudding can be prepared a day ahead and stored in the refrigerator for convenience.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/coconut-chia-pudding-with-blueberry-lemon-compote-recipe/