Blueberry Lemon Chia Pudding
Creamy coconut milk chia pudding flavored with maple syrup and lemon, then topped with a quick blueberry compote.
Servings: 4 servings
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
This recipe is vegan, gluten-free, and soy-free.
Store covered in the fridge for up to 4 days.
Keep the compote separate until ready to eat if you want to preserve distinct layers; otherwise it will gradually soak into the chia layer.
Full-fat coconut milk gives the richest texture. Lower-fat versions or other non-dairy milks will result in a thinner pudding.