Blueberry-Lemon Chia Pudding Recipe | Yummly
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Blueberry-Lemon Chia Pudding

Megan Ascencio: "Yum! I used canned coconut milk and followed the…" Read More
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  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup
  • 2 cups blueberries
  • 1 lemon (2 tbsp lemon juice + 1 tsp lemon zest)
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    1. Zest and juice the lemon, as needed.
    2. Add the coconut milk, chia seeds, maple syrup, and lemon juice to a medium mixing bowl. Whisk until well-combined.
    3. Pick out 4 small ramekins or serving glasses. Drop half of the blueberries into the bottom of the ramekins.
    4. Pour the chia-lemon mixture on top of the blueberries, and refrigerate overnight.
    5. Top each pudding cup with the remaining blueberries and lemon zest. Refrigerate until serving.
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    NutritionView More

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    Calories270Calories from Fat160
    Total Fat18g28%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate28g9%
    Dietary Fiber7g28%
    Vitamin A2%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Megan Ascencio a month ago
    Yum! I used canned coconut milk and followed the recipe. Will definitely make regularly from now on.
    Lisa 4 months ago
    Amazing breakfast or healthy snack
    June Wilson a year ago
    This is wonderful! I ended up having for breakfast since I figure everything in it is good to start the day. Will definitely be making this again!
    Noël Hernandez a year ago
    Luv how rich and light this satisfying pudding is! I used a coconut almond creamer actually as the milk and sweetened it w/liquid stevia as I had no maple syrup. I also made a double batch since the original recipe makes a small amount for 4 servings. If u love lemon, add more lemon juice and zest as I did because its flavor can mellow out a bit in the pudding. Such an easy and elegant lil delight that eats decadently but doesn’t weigh you down❣️
    García 2 years ago
    Really delicious! I love the taste of blueberries and lemon. I used yogurt instead of coconut milk and it turned out great.
    Kerry Belk 2 years ago
    Very yummy will certainly be making this often!
    Sheena M. 2 years ago
    i think i would like this better as popsicles.
    Yummly User 2 years ago
    Great it was edible after 2 hours but better the next day
    Susie 3 years ago
    Excellent would cook again
    Courtney Soder 3 years ago
    Felt the blueberry to “pudding” ratio was a bit much. Lemon isn’t overwhelming, subtle flavor.
    Erin Porter 3 years ago
    It set great when I left it in the refrigerator overnight. Flavor was great and recipe is easy to alter for different flavors.
    Amber Taylor 3 years ago
    Absolutely delicious! Don't be turned off by all the comments that this dish was too soupy. If you follow the instructions and keep it refrigerated overnight you'll have a nice pudding texture.
    Halley Vogelsang 3 years ago
    Never thickened, most likely would not make it again.
    Elif Sonel 3 years ago
    Add some lemon juice
    Anya Gamble 4 years ago
    turned out great. left in the refrigerator for a couple days to thicken up
    Sylvia Watson 4 years ago
    I like all the recipes they have and love vegetarian recipe more
    Donna D. 4 years ago
    Absolutely delicious! Light and refreshing!
    Clemence 4 years ago
    A little too soupy. I would make the coconut milk and chia seed mix the day before to allow it to thicken.
    Little 4 years ago
    Very good and refreshing. It was a little soupy and had a very strong lemon flavor. I might cut down on the lemon juice next time.