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❣️

Really delicious! I love the taste of blueberries and lemon. I used yogurt instead of coconut milk and it turned out great.

Very yummy will certainly be making this often!

i think i would like this better as popsicles.

Great it was edible after 2 hours but better the next day

Excellent would cook again

Felt the blueberry to “pudding” ratio was a bit much. Lemon isn’t overwhelming, subtle flavor.

It set great when I left it in the refrigerator overnight. Flavor was great and recipe is easy to alter for different flavors.

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.

Never thickened, most likely would not make it again.

Add some lemon juice

turned out great. left in the refrigerator for a couple days to thicken up

I like all the recipes they have and love vegetarian recipe more

Absolutely delicious! Light and refreshing!

A little too soupy. I would make the coconut milk and chia seed mix the day before to allow it to thicken.

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.

I let it sit in the fridge for around an hour and it definitely didn't turn out in any kind of pudding form, more like a slushie texture. the flavor is still really good and it's refreshing on a hot day.