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No. 0464 Global Free recipe

Coconut Chia Pudding Jar with Blueberries

Chia seeds soak overnight in creamy coconut milk and a touch of maple until thick and pudding-like, then get layered in a jar under crisp toasted coconut flakes and a mound of plump blueberries. It is cool, lightly sweet and naturally dairy-free, a smart grab-and-go dessert or breakfast.

4.3 from 617 cooks

Hexagonal glass jar of white chia pudding topped with toasted coconut flakes and fresh blueberries
Photo: Antoni Shkraba on Pexels
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Level
Easy
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Method 5 steps

  1. Whisk the chia seeds, coconut milk, maple syrup, vanilla and salt in a bowl.

  2. Let stand 10 minutes, then whisk again to break up any clumps of seeds.

  3. Cover and refrigerate at least 4 hours or overnight until thick and spoonable.

  4. Toast the coconut flakes in a dry skillet over medium-low heat for 3 to 5 minutes, stirring, until the edges are golden. Cool.

  5. Spoon the pudding into two jars, add a thick layer of toasted coconut and pile the blueberries on top.

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