Blueberry Coconut Chia Pudding

This blueberry coconut chia pudding is an easy, healthy dessert you can feel good about eating.

Last year at this time I was 10 days into a paleo challenge with my Crossfit box. This year, they’re all about to embark on another one and I’m eating more carbs than I have all year. Ironically enough, I’m also stronger than I ever have been and making my way through my fitness/Crossfit goals one by one. So yeah, the paleo challenge can kiss it this year because I have absolutely zero motivation to entertain that again.

For example, this dessert in my mind is completely healthy and good for you. It’s packed with coconut milk, chia seeds and antioxidant filled wild blueberries. The paleo gods however, would take all my points away for the day because there’s 1 tablespoon of honey in it. Ain’t got time to live like that.

Blueberry Coconut Chia Pudding

I talked a bit about resolutions on Monday or more so, how I don’t do them. And while that’s true, I have been a bit more mindful of what I’m eating so far this month. That doesn’t mean restriction in anyway, it just means more balanced choices with dessert. Yes, dessert. There’s no way I can go cold turkey on dessert and there’s really no reason anyone should in my opinion! Winter nights are for cups of tea (specifically Trader Joe’s candy cane green tea), a piece (or 2) of dark chocolate or…chia pudding.

Blueberry Chia Pudding

If you’re not someone who gets freaked out by the texture of tapioca, then I promise you can do chia pudding. If you are…well then, sorry. This probably isn’t your thing. I love the coconut/blueberry flavor combination but really, anything is possible here. Keep the liquid to chia ratio similar and just add whatever fruits and flavorings you like!

5.0 from 3 reviews

Blueberry coconut chia pudding
Prep time

Total time


This blueberry coconut chia pudding is an easy, healthy dessert you can feel good about eating.
Recipe type: Dessert
Serves: 3-4

  • 1½ cups coconut milk (carton or can will work for this just make sure to stir the can to mix together the cream and water before using)
  • ¼ cup chia seeds
  • 1 tablespoon honey
  • pinch of salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup frozen wild blueberries, thawed (or fresh)
  • 2 tablespoons unsweetened shredded coconut
  • honey for drizzling on top

  1. Whisk together the coconut milk, chia seeds, honey, salt and extracts in a bowl.
  2. Cover with plastic wrap and refrigerate for at least 3 hours.
  3. Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and more honey if desired.

And speaking of desserts, last year I partnered with Skinny Cow in their “WoCave” program. This month, Skinny Cow is launching their “Resolve to Indulge” program. From now until January 30, you can visit the Resolve to Indulge website, enter the code found on any Skinny Cow brand packaging and receive a chance to win a grand prize of a new pair of shoes each week for a year! Other prizes such as gift cards, swag and coupons are up for grabs too. Skinny Cow has also partnered up with Dress for Success Worldwide for this program and will be matching the grand prize by donating 52 pairs of shoes and a $100,000 check to assist women entering the workforce. Go grab some treats, enter and hopefully win some shoes while helping some women out! (ps- there will be a great Skinny Cow giveaway later this month!)

Resolve to Indulge

*This post is sponsored by Skinny Cow. All opinions and content are my own. Thanks for supporting the sponsored opportunities I choose to feature on here!


  1. says

    I love this flavour combination! I’ve never thought of pairing coconut with blueberry but it sounds incredible. It has a berries and cream thing going on. Mmmm.

    Looks like the perfect way to satisfy my afternoon sweet tooth. I always prefer a creamy dessert like this over a cookie or cake. Paleo or not, I would eat this happily :)

  2. says

    This looks so tasty! Love the blueberry and coconut combo. Can’t wait to try it. In fact, I might make it for breakfast tomorrow… I know it’s not breakfast food but it just looks so good!

  3. says

    I tried Chai pudding when my friend made it one time, and at first I was worried about the texture, but it turned out to be really good. I did throw some chopped nuts in it for a little crunch.
    Also, I tried doing the Whole 30 challenge recently to try and curb my addiction to desserts. I lasted one meal, breakfast. I don’t want something that restricts me. I do think it’s all about balance.

  4. Kim. says

    I made this with unsweetened vanilla coconut milk and I really thought it was fantastic. I did not have blueberries on hand but did have frozen blackberries and they were wonderful. I’m so glad I tried this recipe, it will be added to my list of dessert recipes to use in a pinch. Thanks so much!

  5. Tomas says

    I wouldn’t say “kiss paleo goodbye” since Paleo in itself is not low-carb. To point a finger at some added honey or saying that paleo must be low-carb sounds simply absurd. The authorities, like Robb Wolf, are very clear on Paleo being carb-agnostic (if you are an active athlete with no weight-issues or other metabolic problems that would benefit from a more low-carbish approach).

    Anyway, never tried this recipe and will give it a shot. Have a nice day!


  6. says

    Made this last night and more than enjoyed it this morning! I used some real vanilla bean in it too! SO good! Thanks for the great recipe. 5 stars for both ease and tastiness! :)

  7. camille says

    Please specify on what type of coconut milk. The one you buy in the milk section in a carton…or…the one in a can.
    Thank you!

    • Running to the Kitchen says

      You can use either. If you use the can, just stir it so the cream and water parts are mixed well. For this recipe I used the coconut milk in a carton though.


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