Description

This creamy blueberry lemon chia pudding is made with a coconut milk base, bright lemon zest, and topped with a quick maple blueberry compote. Make it the night before and breakfast is ready to grab all week.

Ingredients

Units

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

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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.