Coconut-Blueberry Chia Pudding

By: The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Coconut-Blueberry Chia Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert, Picnic, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Dairy Free, Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
1-2 hours, 8 servings, chia seeds, contributed, cook 3 min, dairy free, dessert, easy, fresh berries, frozen blueberries, full fat coconut milk, gluten free, modern, picnic, prep 10 min, pressure cook, pure maple syrup, pure vanilla extract, rolled oats, snack, vegan, water

prep icon Prep Time
10 min
cook icon Cook Time
3 min

serving icon Servings
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
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.
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