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Samantha Lafferty: "this is so perfect! makes chia pudding palatable." Read More
5Ingredients
8Hours
270Calories
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Description
For this light and refreshing pudding, all you do is stir together a few ingredients, then refrigerate the mixture overnight for the chia seeds to magically swell and create a creamy texture. Spoon the pudding over fresh fruit for a healthy dessert that's also vegan and gluten-free. The recipe is a Yummly original created by Edwina Clark, RDN.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 Tbsp. maple syrup
- 2 cups blueberries
- 1 lemon (2 tbsp lemon juice + 1 tsp lemon zest)
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Directions
- Zest and juice the lemon, as needed.
- Add the coconut milk, chia seeds, maple syrup, and lemon juice to a medium mixing bowl. Whisk until well-combined.
- Pick out 4 small ramekins or serving glasses. Drop half of the blueberries into the bottom of the ramekins.
- Pour the chia-lemon mixture on top of the blueberries, and refrigerate overnight.
- Top each pudding cup with the remaining blueberries and lemon zest. Refrigerate until serving.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol |
| Sodium15mg1% |
| Potassium350mg10% |
| Protein4g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars17g |
| Vitamin A2% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* 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(23)
Wil 2 years ago
Very simple and delicious, blueberries and lemon are a great combination and go well with the chia pudding. I found that the pudding usually needs a bit longer than just "overnight" to fully set up... I usually wait to have it as a mid-afternoon snack or as a dinnertime dessert.
Holly Beck 2 years ago
Very tasty! It was a lot of blueberries. The lemon was delicious. I will definitely make again
Megan Ascencio 2 years ago
Yum! I used canned coconut milk and followed the recipe. Will definitely make regularly from now on.
June Wilson 3 years ago
This is wonderful! I ended up having for breakfast since I figure everything in it is good to start the day. Will definitely be making this again!
Noël Hernandez 4 years 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 4 years ago
Really delicious! I love the taste of blueberries and lemon.
I used yogurt instead of coconut milk and it turned out great.
Courtney Soder 5 years ago
Felt the blueberry to “pudding” ratio was a bit much. Lemon isn’t overwhelming, subtle flavor.
Amber Taylor 6 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.
Little 6 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.