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–+ servings

Coconut Chia Pudding with Blueberries, Greek Yogurt and Fresh Mint

Coconut chia pudding is one of those breakfasts I keep coming back to. It takes barely five minutes to throw together, and honestly, it tastes like dessert. This coconut milk chia pudding with blueberries, Greek yogurt, and mint is ready after just a couple hours in the fridge—or you can prep it the night before and wake up to something tasty and chilled. I love how creamy it gets, and there’s no cooking involved.
Amanda
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Serving Size 2 serving

Equipment

  • Here’s what I use:**
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Glass jars or containers with lids
  • spoon

Ingredients

  • 1/4 cup chia seeds white chia if you want it to look lighter
  • 1 1/2 cups coconut milk I usually go for canned for a creamier texture, but carton or light coconut milk is fine
  • 2 tablespoons maple syrup swap it for agave or date syrup if you want
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1/2 cup fresh blueberries
  • 2 tablespoons shredded coconut unsweetened, flakes, or toasted—whatever you like
  • Fresh mint leaves for garnish
  • Optional: lemon zest if you want some brightness

Instructions

  • In a mixing bowl, whisk together the chia seeds and coconut milk until well combined and no clumps remain (about 2 minutes).
  • Let the mixture rest for 5 minutes, then whisk again to keep the chia seeds evenly suspended.
  • Whisk in the maple syrup and vanilla extract. Stir in the Greek yogurt until smooth (or reserve the yogurt for layering).
  • Cover and refrigerate until thick and pudding-like, at least 4 hours (overnight for the best texture).
  • Stir the pudding once more, then portion into bowls or jars.
  • Top with blueberries and shredded coconut. Garnish with fresh mint and optional lemon zest. Serve chilled.

Notes

Tips & variations:
  • Milk swaps: Oat milk or soy milk work well, but you’ll lose some coconut flavor.
  • Storage: Keep sealed in the fridge up to 5 days. If it thickens too much, stir in a splash of coconut milk before eating.
  • Add-ins: Sprinkle 1 tablespoon hemp seeds on top for extra protein and crunch.
  • Yogurt: Optional, but adds tang and protein—use your preferred style (regular or non-fat).
  • Mint: Fresh is best; if using dried mint, use about half the amount.
  • Berries: Fresh or frozen both work; frozen berries thaw juicy and create a quick berry “sauce.”

Nutrition

Calories: 460kcal | Protein: 10g | Saturated Fat: 24g | Cholesterol: 10mg | Sodium: 120mg