1-2 hours8 servingsAmerican

Coconut-Blueberry Chia Pudding

By Carrie Forrest

8 servings

10 min

Easy

Recipe Details

Course: Desserts, Picnic, Snacks

Difficulty: Easy

Prep Time: 10 min

Cook Time: 3 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Dairy Free, Gluten Free, Vegan

Yield: 8 servings

Ingredients

14 oz full fat coconut milk
1 cup Water
12 oz frozen blueberries
1 cup chia seeds
1 cup rolled oats
1/2 cup pure maple syrup
1/2 tsp pure vanilla extract
fresh berries

Chia seeds are high in fiber, protein, and omega-3 fatty acids, and they’re the perfect ingredient for a healthy breakfast pudding. The combination of chia seeds and oats also makes for a great chewy texture. I like this with blueberries because they’re not too tart, but you can use your favorite frozen berry instead, if you like.

INSTRUCTIONS

Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour. Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.

Notes

COOKING TIP: Because of the time needed for the pudding to set, this recipe is ideal for making the day before serving.
GLUTEN-FREE OPTION: Use certified gluten-free oats to make this dish gluten-free.
PER SERVING Calories: 390; Fat: 24g; Carbohydrates: 42g; Fiber: 13g; Protein: 8g; Sodium: 16mg

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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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