Blueberry-Lemon Chia Pudding Recipe | Yummly

Blueberry-Lemon Chia Pudding

YUMMLY(17)
Noël Hernandez: "Luv how rich and light this satisfying pudding is…" Read More
5Ingredients
8Hours
270Calories
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Ingredients

US|METRIC
  • 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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    Directions

    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

    270Calories
    Sodium1% DV15mg
    Fat29% DV19g
    Protein8% DV4g
    Carbs9% DV28g
    Fiber24% DV6g
    Calories270Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol
    Sodium15mg1%
    Potassium330mg9%
    Protein4g8%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber6g24%
    Sugars16g32%
    Vitamin A2%
    Vitamin C50%
    Calcium15%
    Iron15%

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

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    Reviews(17)

    Noël Hernandez 2 months 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 5 months 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 a year ago
    Very yummy will certainly be making this often!
    Sheena M. a year ago
    i think i would like this better as popsicles.
    Yummly User a year ago
    Great it was edible after 2 hours but better the next day
    Susie 2 years ago
    Excellent would cook again
    Courtney Soder 2 years ago
    Felt the blueberry to “pudding” ratio was a bit much. Lemon isn’t overwhelming, subtle flavor.
    Erin Porter 2 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 2 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 2 years ago
    Never thickened, most likely would not make it again.
    Elif Sonel 2 years ago
    Add some lemon juice
    Anya Gamble 2 years ago
    turned out great. left in the refrigerator for a couple days to thicken up
    Sylvia Watson 2 years ago
    I like all the recipes they have and love vegetarian recipe more
    Donna D. 3 years ago
    Absolutely delicious! Light and refreshing!
    Clemence 3 years ago
    A little too soupy. I would make the coconut milk and chia seed mix the day before to allow it to thicken.
    Ashley 3 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.
    Brittni J. 3 years ago
    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.

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