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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines creamy chia coconut pudding with a tangy blueberry compote. The chia seeds soak up the milk and yogurt, creating a silky texture, while the shredded coconut adds a subtle nuttiness. The blueberry compote is quick to prepare, bursting with fruity flavor and a hint of lemon. Top it off with fresh kiwi, peanut butter, and extra Greek yogurt for a wholesome breakfast or snack.
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Mix chia seeds, milk, yogurt, and shredded coconut in a bowl.
Let the mixture sit for 10–15 minutes until thickened and creamy.
Microwave blueberries and a squeeze of lemon juice for 1–2 minutes until bubbling and softened.
Layer the chia coconut pudding in a bowl.
Top with blueberry compote, Greek yogurt, kiwi slices, and a dollop of peanut butter.
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For a thicker pudding, let the chia mixture sit longer or refrigerate overnight.
Use frozen blueberries for the compote if fresh ones are unavailable.
Adjust the sweetness by adding honey or maple syrup to the pudding or compote.
Can I use a non-dairy milk for the chia pudding?
Yes, you can substitute any non-dairy milk like almond, coconut, or oat milk.
How long can I store the chia pudding?
The chia pudding can be stored in the refrigerator for up to 3 days in an airtight container.
Can I skip the shredded coconut?
Yes, the shredded coconut is optional and can be omitted if preferred.
What other toppings can I use?
You can add granola, nuts, seeds, or fresh fruits like strawberries or bananas.
Can I make the blueberry compote ahead of time?
Yes, the compote can be made ahead and stored in the refrigerator for up to 5 days.
