Dreamy Coconut Chia Pudding with Blueberries – a simple, yet decadent breakfast option that is gluten free and dairy free!
This post is sponsored by Bonne Maman®, but the opinions are my own.
All I want for Mother’s Day is for someone to bring me this in bed for breakfast!
You guys I think this is the perfect Mother’s Day brunch option because it is so EASY! I don’t know about you guys, but I have three little kids that all want to (try) and help make me breakfast on Mother’s Day morning. So making an elaborate spread isn’t always in the cards – it gets absolutely crazy in our little kitchen! So I thought I would come up with an insanely easy (but also insanely delicious) Mother’s Day brunch option that is so easy my toddler can make it!
All you do is combine your coconut milk, almond milk, vanilla extract and chia seeds and let that mixture sit for about 15-20 minutes. Then take some Bonne Maman INTENSE Blueberry Fruit Spread and add that to the bottom of a fancy jar or cup. Then place your chia pudding on top. Toss some fresh blueberries in there are you have an absolutely delicious, simple breakfast!!
I love using the INTENSE Blueberry Fruit Spread because it is almost like a yogurt-with-fruit-on-the-bottom situation, but with chia pudding. AND while the INTENSE Fruit Spreads are sweet enough that you don’t really need to add a sweetener to the chia pudding, like you normally would, they are made with 39% less sugar than Bonne Maman’s normal preserves! Honestly it is my go-to preserve and I love serving it to my kiddos and using it on my favorite sprouted English muffins :). And now I can’t wait to enjoy some on Mother’s Day!
How long does chia pudding last in the fridge?
About 5 days! But I doubt you will have any leftover 🙂
Other Recipes You Might Like:
Breakfast Stuffed Sweet Potatoes
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Dreamy Coconut Chia Pudding with Blueberries
- Prep Time: 25 minutes
- Thickening Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Refrigerator
- Cuisine: American
Description
Dreamy Coconut Chia Pudding with Blueberries – a simple, yet decadent breakfast option that is gluten free and dairy free!
Ingredients
- 1/2 cup full fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 Teaspoon vanilla extract
- pinch of salt
- 1/4 cup + 1 Tablespoon chia seeds
- 4 Tablespoons Bonne Maman INTENSE Blueberry Fruit Spread
Instructions
- Combine coconut milk, almond milk, vanilla extract, salt and chia seeds in small mixing bowl.
- Whisk to combine and set aside, stirring occasionally.
- After approximately 15-20 minutes, pudding should start to thicken.
- Taste and add additional salt or vanilla extract, as desired.
- Take two small jars or cups and add 2 Tablespoons of Bonne Maman INTENSE Blueberry Fruit Spread (more or less as desired) in the bottom of each.
- Divide chia pudding between the two jars evenly.
- Top with fresh blueberries and/or coconut flakes.
- Serve immediately.
Notes
You could also prep the chia pudding ahead of time; simply store in airtight container in the refrigerator.
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Dawn @ The Kitchen and a Latte says
I haven’t tried chia pudding yet tho I had seen another recipe for it with peanut butter. This would make an amazingly good and healthy dessert. I haven’t seen this brand of blueberry spread before but I do like Polaner’s all fruit so I am sure that will work too. Might be a little thicker tho.
Erin says
Hi, Dawn! It would definitely make a wonderful dessert!! Can’t wait for you to try it!
Chia says
This is mouth watering, absolutely delicious
Erin says
Thank you so much!! So glad you liked it! :).