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.
I talked a bit about resolutions on Monday in this balsamic steak stuffed portobello recipe post 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.
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!
Love this blueberry coconut chia pudding recipe?
Try these other pudding recipes: Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble, Pumpkin Chocolate Chia Pudding and Coconut Caramel Coffee Pudding.
Blueberry Coconut Chia Pudding
Ingredients
- 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
- 1/3 cup frozen wild blueberries thawed (or fresh)
- 2 tablespoons unsweetened shredded coconut
- honey for drizzling on top
Instructions
- Whisk together the coconut milk, chia seeds, honey, salt and extracts in a bowl.
- Cover with plastic wrap and refrigerate for at least 3 hours.
- Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and more honey if desired.
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*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!
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Tuesday 5th of February 2019
camille
Saturday 17th of January 2015
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
Sunday 18th of January 2015
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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Dawn
Monday 2nd of June 2014
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! :)