Blackberry Chia Puddings

Creamy, healthy, and delicious blackberry chia puddings. With a coconut chia pudding base and a homemade blackberry compote.

two jars of blackberry topped chia puddings.

Tiny chia seeds pack a punch in terms of nutritional value and can absorb up to 10 times their weight in liquid. It transforms into a pudding-like texture, and it’s extra yummy when the liquid absorbed is creamy coconut milk.

It’s sweetened with maple syrup and a homemade blackberry topping that brings freshness and color. Enjoy these little puddings as the perfect breakfast or as a healthy sweet treat.

Ingredients

Find the ingredient amounts written in the printable recipe car at the bottom of this post. Here is a rundown of what you will need.

Juicy blackberries – They can be fresh or frozen and will be cooked down first. They’re packed with health benefits like vitamins C and K, antioxidants, and dietary fiber.
Coconut milk – This can be full-fat or light coconut milk.
Maple syrup or honey- Add a little to the pudding and berries. This can be increased or decreased according to personal preference.
Chia Seeds – Chia seeds are rich in fiber, omega-3 fatty acids, protein, and various micronutrients. When mixed with liquid, chia seeds expand and develop a gel-like consistency, making them perfect for creating pudding. It works out to be two tablespoons of chia seeds per serving.
Vanilla – A teaspoon of vanilla extract pairs well with the creamy coconut.
Unsweetened coconut. Shredded coconut, lightly toasted, is an optional garnish. It adds a nutty flavor and texture to the pudding.

birds eye of berry and coconut puddings.

Method

Compote

In a small saucepan, combine the blackberries and maple syrup. Place the saucepan over low heat and stir while the blackberries release juices. Turn the heat to medium and bring the mixture to a gentle simmer.

Cook for 5-7 minutes, stirring occasionally, until the blackberries break down and the liquid reduces. Remove from heat and set aside to cool. Once cooled, store in an airtight container in the refrigerator until needed.

Chia pudding

fork stirring chia seeds into coconut milk.

Combine the chia seeds, coconut milk, water, vanilla extract, and maple syrup or honey in a medium bowl. Stir well to combine and ensure the chia seeds are evenly distributed throughout the mixture.

Let it sit for a few minutes, and then give it another stir to prevent clumping.

Divide the chia seed mixture evenly into two glass jars or drinking glasses.

Cover the jars or glasses and refrigerate them overnight, or for at least 4 hours, to allow the chia seeds to thicken and set.

The next day, remove the chilled chia pudding from the refrigerator.

Spoon a generous amount of the blackberry compote onto each chia pudding layer.

Toasting coconut – Place a skillet over medium heat. Add shredded coconut and spread evenly.

Stir frequently until golden brown. Remove immediately to avoid it burning. Cool before use.

Finish off the chia pudding with a sprinkle of toasted coconut for added texture and flavor. Serve the blackberry chia pudding immediately, and enjoy!

Make in advance

Chia puddings are best made at least 4 hours in advance or up to 3 days in advance. The Blackberry compote can also be made up to 3 days in advance. This is perfect for meal prep, and the little puddings can be eaten as an on-the-go breakfast.

This yogurt panna cotta is also an excellent breakfast for on-the-go!

Variations and substitutions

Tropical Twist: Replace blackberries with chopped fresh mango. The sweetness and acidity of mango will add a tropical flavor that pairs well with the coconut milk and toasted coconut.
Berry Medley: Instead of only using blackberries, consider creating a mixed berry compote using strawberries, blueberries, and raspberries as well as blackberries. This will give your pudding an even more vibrant color and a wider range of flavors.
Add nuts: Mix a spoonful of almond, cashew, or peanut butter into your chia pudding mixture before it sets. It adds a rich flavor and a creamy texture.
Spiced Chia: Sprinkle some cinnamon or cardamom into your chia seed mixture.
Swap the milk. The coconut milk can be subbed with almond milk, cashew milk, oat milk, or regular milk.

More breakfast ideas

Full Recipe

Yield:
2

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
4 hours

Total Time:
4 hours 20 minutes

Creamy, healthy, and delicious blackberry chia puddings. With a coconut chia pudding base and a homemade blackberry compote.

Ingredients

Blackberry Compote

280g (2 cups) fresh or frozen blackberries
1 tablespoon maple syrup

Chia Pudding

40g (¼ cup) chia seeds
120g (½ cup) full-fat coconut milk*
120g (½ cup) water
1 teaspoon vanilla extract
½ tablespoon maple syrup

Topping

2-3 Tablespoons toasted coconut

Instructions

Blackberry compote

In a small saucepan, combine the blackberries and maple syrup. Place the saucepan over low heat and stir while the blackberries release juices. Turn the heat to medium and bring the mixture to a gentle simmer.
Cook for 5-7 minutes, stirring occasionally, until the blackberries break down and the liquid reduces. Remove from heat and set aside to cool. Once cooled, store in an airtight container in the refrigerator until needed.

Chia pudding

Combine the chia seeds, coconut milk, water, vanilla extract, maple syrup, or honey in a medium bowl. Stir well to combine and ensure the chia seeds are evenly distributed throughout the mixture. Let it sit for a few minutes, and then give it another stir to prevent clumping.
Divide the chia seed mixture evenly into two glass jars or drinking glasses. Cover the jars or glasses and refrigerate them overnight, or for at least 4 hours, to allow the chia seeds to thicken and set.
Remove the chilled chia pudding from the refrigerator. Spoon a generous amount of the blackberry compote onto each chia pudding layer.
Finish the chia pudding with a sprinkle of toasted coconut for added texture and flavor.
Toasting coconut – Place a skillet over medium heat. Add shredded coconut and spread evenly. Stir frequently until golden brown. Remove immediately to avoid it burning. Cool before use.

Notes

*If using light coconut milk, you can use a full cup and omit the water.

Blackberry Chia Puddings – Home Grown Happiness

Ingredients