This vegan Blueberry and Coconut Cream Chia Pudding tastes like a tropical paradise and is the perfect summer breakfast or snack with just 5 healthy ingredients!
As the weather starts warming up, nothing feels better than preparing a healthy and refreshing breakfast or snack. This recipe uses 5 clean and healthy ingredients to create just that. This healthy vegan Blueberry and Coconut Cream Chia Pudding can be made ahead (e.g. the night before) and chill it overnight to thicken, or it can be made in the morning and served as snack throughout the day. The coconut cream chia pudding needs to be chilled for at least 2-3 hours to achieve the "pudding-like" consistency, and there are a few tricks you need to watch out for to ensure this end-result.
Ingredients & Tools
You will need the following 5 ingredients and 1 optional ingredient:
- Coconut Cream
- Blueberries (fresh and a handful of frozen ones)
- Agave Syrup
- Chia Seeds
- Cinnamon Sticks and/or powder (optional)
You will also need the following kitchen tools:
- Large mixing bowl
How to Make the Perfect Blueberry and Coconut Cream Chia Pudding
To make the perfect Blueberry and Coconut Cream Chia Pudding, you will need a great base; the chia pudding! This process is really easy and requires only a few steps.
- Place one can of coconut cream, 1 tsp. of vanilla extract, and 5 tbsp. of chia seeds in a large mixing bowl and mix well. I find the use of a whisk very helpful for this step. I usually whisk the chia seeds and coconut cream for around 1-2 minutes. Using less chia seeds would result in a lighter pudding, but I suggest not to go below the 4 tbsp. mark, otherwise the pudding will not thicken.
- Cover and place the mixture in the fridge for around 30 minutes. Take the mixture out and give it another quick whisk. This will help to further "activate" the chia seed gel, and prevents the formation of any clumps. Cover your mixture once again and chill for 2 to 3 hours, or overnight (the longer the better!). The pudding should thicken nicely (if it seems too liquidy, add in another spoonful of chia seeds and mix well!) In the meantime, freeze a handful of fresh blueberries in a container. These will be used later on as topping!
- Once your pudding has thickened, blend 2 cups of blueberries in a kitchen blender. Combine the blended blueberries with the chia pudding and mix well.
- Divide the Blueberry and Coconut Cream Chia Pudding between 3 or 4 glasses, and top with frozen blueberries, a cinnamon stick or powder and 1 tablespoon of Agave syrup.
- `Serve immediately or keep chilled for up to 2 days.
If you've tried this Blueberry and Coconut Cream Chia Pudding, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes! Blueberry lover? Check out my No-Bake Blueberry Lemon Cheesecake and my Blueberry Banana Smoothie recipes!
Blueberry and Coconut Cream Chia Pudding
- 1 can coconut cream 400g
- 2 cups blueberries 200g
- 9-12 frozen blueberries
- 4 tbsp. agave syrup
- 1 tsp. vanilla extract
- 5 tbsp. chia seeds
- 4 cinnamon sticks and/or cinnamon powder optional
- In a large bowl, place coconut cream, chia seeds, and vanilla extract and whisk for 1-2 minutes.
- Cover and place the mixture in fridge for 30 minutes. Take out mixture and give it another quick whisk.
- Cover and place mixture back in fridge and chill for 2-3 hours or until a pudding-like consistency is achieved. If the mixture is too liquidy, add 1 tbsp. of chia seeds. Whilst the pudding is being chilled, freeze a handful of blueberries in a container.
- Once chia pudding is ready, place 2 cups of fresh blueberries in a blender and blend until smooth. Mix in blended blueberries with chia pudding and stir to combine.
- Divide the blueberry and coconut cream chia pudding between 3 or 4 serving glasses, top with frozen blueberries, 1 tbsp. Agave syrup, and a cinnamon stick/ cinnamon powder (optional). Serve immediately.