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+ servings

Blueberry Chia Seed Pudding

Servings: 2


  • 3/4 cups coconut milk use regular in the can, not reduced fat
  • 1/4 cup coconut cream use regular in the can, not reduced fat
  • 1 teaspoon vanilla
  • 1 tablespoon agave
  • 1/4 cup white chia seeds can also use the black chia seeds
  • 2-3 tablespoons whipped cream for the top
  • 1 lemon zest to garnish


  • In a medium size bowl add the coconut milk and cream, vanilla, agave, and whisk until all ingredients are mixed. (The coconut cream is thick, so give it a good whisk.)
  • Then add the chia seeds to the coconut mixture, and stir scooping from the bottom making sure mixed well.
  • Refrigerate about 4 hours until chilled, and a pudding consistency.
  • Once chilled remove from refrigerator, and pour chia seed pudding into your favorite glass leaving 1 inch from the stop.
  • Next spoon the blueberry sauce in the chia seed pudding letting it run down the inside of the glass. It will make a fun design.
  • Add the whipped cream, and lemon zest to the top.