Blueberry Lemon Chia Pudding
Blueberry Lemon Chia Pudding is a no-cook pudding made by soaking chia seeds in coconut milk with lemon and maple syrup, then topping it with a quick blueberry compote. It’s a good option if you want something make-ahead that works as a light dessert, a breakfast, or an afternoon snack, especially if you’re avoiding dairy, gluten, or soy.
This mostly just sits in the fridge once you’ve mixed it together, so the actual hands-on time is short — the chia base and the compote each take about 10 minutes. I like making a batch the night before so it’s ready to grab straight out of the fridge the next day.
For more make-ahead breakfasts, try my Overnight Oats with Pb2, Almond Milk Berry Smoothie, and Mixed Berry Oatmeal Bake. They’re all easy to prep in advance and keep well in the fridge.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Blueberry Lemon Chia Pudding:
Ingredient Notes
Coconut Milk: Use full-fat canned coconut milk for the richest, creamiest texture. Boxed refrigerated coconut milk won’t set the same way. Cashew milk is the closest milder substitute.
Chia Seeds: These thicken the pudding, so use the full amount for a proper set.
Maple Syrup: Use real maple syrup rather than pancake syrup for the best flavor.
Lemon Zest and Juice: Zest the lemon before juicing it because a whole lemon is easier to zest.
Blueberries: Fresh or frozen blueberries work. Frozen berries can go straight into the saucepan without thawing.
Vanilla Extract: Vanilla softens the coconut flavor; omit it for a more pronounced coconut taste.
Recipe Variations
Swap the Fruit or Use Jam: Use raspberries, strawberries, or blackberries, or replace the compote with a spoonful of jam.
Make It Extra Citrusy: Add an extra teaspoon of lemon zest for a stronger lemon flavor.
Change the Topping or Milk: Use fresh fruit and granola instead of compote, or substitute cashew milk for a milder flavor.
How To Make Blueberry Lemon Chia Pudding: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Whisk the coconut milk, vanilla, maple syrup, lemon juice, and zest together.
Step 2: Add the chia seeds to the coconut milk mixture.
Step 3: Stir well and let the mixture rest for 10 minutes before whisking again.
Step 4: Combine the blueberries and maple syrup in a saucepan.
Step 5: Cook until the blueberries burst and the compote thickens slightly.
Step 6: Divide the pudding into dishes, top with compote, and chill until fully set.
Recipe Tips and Tricks
Whisk the chia mixture again about 10 minutes after mixing to break up clumps as the seeds begin to swell.
Leave at least 1/2 inch at the top of each dish, and keep the compote separate until serving for the cleanest layers.
Give the pudding at least 4 hours to set. The compote can stay slightly chunky with a few whole blueberries for texture.
Frequently Asked Questions
Yes, though the texture and flavor will change. Full-fat coconut milk gives the richest pudding, while cashew milk is the closest flavor match for the lemon and blueberry.
The chia seeds need time to absorb the liquid and thicken. Four hours is the minimum for a good set, and overnight produces an even thicker texture.
Yes. Top the pudding with fresh berries, a spoonful of jam, or granola instead if you want to skip the stovetop step.
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Blueberry Lemon Chia Pudding
Ingredients
Chia Pudding
- 1 1/2 cups coconut milk full-fat canned coconut milk recommended
- 7 tablespoons chia seeds
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Blueberry Compote
- 3/4 cup blueberries fresh or frozen
- 2 tablespoons maple syrup
Instructions
- In a medium bowl, whisk together the coconut milk, vanilla extract, and 4 tablespoons of maple syrup.
- Add the lemon juice and zest and whisk again until fully combined.
- Stir in the chia seeds, then set the bowl aside for about 10 minutes to let the mixture start to thicken.
- Meanwhile, combine the blueberries and remaining 2 tablespoons of maple syrup in a saucepan. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly. It does not need to be smooth.
- Once the chia mixture has thickened, whisk it once more, then divide it between serving dishes, leaving at least 1/2 inch of space at the top.
- Spoon the blueberry compote over each serving. For more distinct layers, keep the compote separate and add it right before serving instead.
- Cover and refrigerate for at least 4 hours, or overnight, until fully set.
- Serve topped with fresh fruit, coconut flakes, granola, or extra lemon zest, if desired.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data