Creamy, citrusy, and topped with a jammy blueberry compote, this chia pudding takes about 15 minutes to put together and chills overnight in the fridge. It’s the perfect make-ahead breakfast for busy mornings when you just need to grab something and go.
Recipe Highlights
- Great for meal prep! You’ll have breakfast ready for most of the week
- Lemon zest and juice give it a bright flavor that keeps it from tasting flat
- The coconut milk base makes it thick and creamy without any dairy
- The blueberry lemon topping comes together in about 5 minutes on the stove
- Works with fresh or frozen blueberries
How to Make It
Follow these step-by-step instructions to make this Blueberry Lemon Chia Pudding.
Step 1: Mix the base
In a medium bowl, combine the coconut milk, vanilla extract, and maple syrup. Add the lemon juice and zest and whisk until smooth.
Step 2: Add the chia seeds
Stir in the chia seeds, then set the bowl aside for 10 minutes to let the mixture start to thicken.
Step 3: Make the blueberry compote
While the chia mixture rests, combine the blueberries and maple syrup in a small saucepan. Cook over medium heat, stirring regularly, until the berries burst and the mixture thickens slightly. It doesn’t need to be completely smooth.
Step 4: Portion the pudding
Give the chia mixture another whisk, then divide it between your serving dishes, leaving at least 1/2 inch of space at the top for the compote layer.
Step 5: Add the compote
Spoon the blueberry compote on top of each portion. If you want more defined layers, store the compote separately and add it right before serving. It will seep into the chia layer as it sits.
Step 6: Chill
Cover and refrigerate for at least 4 hours, or overnight. Serve topped with fresh fruit, coconut flakes, granola, or a little extra lemon zest.
Find the measurements and full recipe below in the recipe card!
Frequently Asked Questions (FAQs)
Can I use a different milk?
Yes, any non-dairy milk will work but the result won’t be as thick and creamy. Full fat coconut milk gives you the richest pudding. If you need to swap it out, cashew milk is the closest in texture and pairs well with the blueberry and lemon flavors.
Can I use frozen blueberries for the compote?
Absolutely. You can add them straight to the pan from frozen, no need to thaw first.
How do I know when the pudding is set?
It should be thick and spoonable with no liquid pooling at the bottom. If it still looks loose after 4 hours, give it another hour or two. Overnight is the most reliable.
How long does it keep?
Stored covered in the fridge, the chia pudding keeps for up to 5 days. The compote keeps well in a separate jar for the same amount of time.
Can I make this without the compote?
Yes, it’s great on its own. You can also swap the compote for any jam you have on hand, lemon curd, or fresh fruit.
Print
Blueberry Lemon Chia Pudding
- Prep Time: 15
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4
Description
Ingredients
Chia Pudding:
- 1 1/2 cup coconut milk
- 7 tbsp chia seeds
- 4 tbsp maple syrup, divided
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 tbsp lemon juice
Blueberry Compote:
- 3/4 cup blueberries (fresh or frozen)
- 2 tbsp maple syrup
Instructions
- In a medium bowl, combine coconut milk, vanilla extract, and 4 tbsp maple syrup.
- Add the lemon juice and zest and whisk until smooth.
- Stir in the chia seeds.
- Set aside for 10 minutes to thicken slightly.
- In a saucepan combine the blueberries and 2 tbsp maple syrup. Cook over medium heat, stirring regularly until the blueberries burst and mixture thickens slightly. Compote does not need to be smooth.
- Once chia mixture has started to thicken, give the mixture another whisk and distribute into serving dishes leaving 1/2″/12mm or more space at the top of the container.
- Pour a layer of blueberry compote on top of the chia. For more defined layers, store the compote separately and only layer right when serving. Compote will seep into chia layer as it sits.
- Cover and place in the fridge for at least 4 hours or overnight.
- Serve with fresh fruit, coconut flakes, granola, or some extra lemon zest.
Notes
- Adding vanilla extract helps balance out the flavour of the coconut milk. For a more pronounced coconut flavour leave it out.
- For most dessert-like pudding use full fat coconut milk. Other non-dairy milks can be used but will not be as rich. Best flavour pairing with blueberry and lemon would be cashew if coconut needs to be substituted.
- Leave off the blueberry compote or pair it with lemon or any other flavour of jam.
