Blueberry-Lemon Chia Pudding Recipe | Yummly
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Blueberry-Lemon Chia Pudding

Maria Fernanda Cabrera: "Loved it! So refreshing and perfect tart" Read More
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Blueberry-Lemon Chia Pudding

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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.


  • 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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    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

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    Calories270Calories from Fat160
    Total Fat18g28%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate28g9%
    Dietary Fiber7g28%
    Vitamin A2%
    Vitamin C50%

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


    Reviewer Profile Image
    Loved it! So refreshing and perfect tart
    Reviewer Profile Image
    Analisa Peshell 6 months ago
    It was pretty good the lemon added a great bit of tart to the sweet.
    Reviewer Profile Image
    Wil 6 months 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.
    Reviewer Profile Image
    Pamela English 8 months ago
    Awesome and super easy
    Reviewer Profile Image
    SeasonedSousChef 9 months ago
    Great!!! I used full coconut cream which made it creamier!!
    Reviewer Profile Image
    Holly Beck 9 months ago
    Very tasty! It was a lot of blueberries. The lemon was delicious. I will definitely make again
    Reviewer Profile Image
    Megan Ascencio a year ago
    Yum! I used canned coconut milk and followed the recipe. Will definitely make regularly from now on.
    Reviewer Profile Image
    Lisa a year ago
    Amazing breakfast or healthy snack
    Reviewer Profile Image
    June Wilson 2 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!
    Reviewer Profile Image
    Noël Hernandez 2 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❣️
    Reviewer Profile Image
    García 3 years ago
    Really delicious! I love the taste of blueberries and lemon. I used yogurt instead of coconut milk and it turned out great.
    Reviewer Profile Image
    Kerry Belk 3 years ago
    Very yummy will certainly be making this often!
    Reviewer Profile Image
    Sheena M. 3 years ago
    i think i would like this better as popsicles.
    Reviewer Profile Image
    Susie 4 years ago
    Excellent would cook again
    Reviewer Profile Image
    Courtney Soder 4 years ago
    Felt the blueberry to “pudding” ratio was a bit much. Lemon isn’t overwhelming, subtle flavor.
    Reviewer Profile Image
    Amber Taylor 4 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.
    Reviewer Profile Image
    Halley Vogelsang 4 years ago
    Never thickened, most likely would not make it again.
    Reviewer Profile Image
    Elif Sonel 4 years ago
    Add some lemon juice
    Reviewer Profile Image
    Anya Gamble 5 years ago
    turned out great. left in the refrigerator for a couple days to thicken up
    Reviewer Profile Image
    Sylvia Watson 5 years ago
    I like all the recipes they have and love vegetarian recipe more
    Reviewer Profile Image
    Donna D. 5 years ago
    Absolutely delicious! Light and refreshing!
    Reviewer Profile Image
    Little 5 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.