When Chia Puddings first came out in the supermarkets to buy in convenient little take home packs I was more than a little bit excited!

Blueberry and Chia Pudding

But to be honest they were…


BLAND.  In capitals!

At the time I had little inclination or time to cook, was not on my Paleo inspired band-wagon and so apart from dropping some in my morning smoothies these little powerful super-seeds were put on the back burner.

And then one day at a local organic cafe I  had a chia pudding parfait for breakfast. And the flavour really packed a bang. And they’d made the chia pudding in house. With coconut milk.

So with that newfound information I was off to find (or occasionally create) all the flavour-filled, fabulous chia seed pudding recipes I could.

I wanted to share one of my absolute favourites – adapted from Sarah Britton’s MyNewRoots cookbook.  Do yourself a favour and pick up a copy – it’s brimming with great recipes and some fantastic tips healthy cooking techniques and stocking your pantry.

Blueberry Chia Pudding
Prep time
Total time
Recipe type: Dessert
Cuisine: Gluten Free, Vegan, Raw, Dairy Free
Serves: 2
  • ¼ cup Chia Seeds
  • 1 can (400ml) Coconut Milk
  • ⅔ cup Frozen Blueberries
  • Juice of ½ lemon
  • 2 Tbs Honey or Rice Malt Syrup
  • ½ tsp ground cardamom
  • Handful fresh blueberries
  1. Combine the Chia Seeds and coconut milk in a bowl and allow to form a thick gel in the fridge - a couple of hours works but overnight is best.
  2. Pour the chia mixture into a blender.
  3. Add the frozen blueberries, lemon juice, honey or rice malt syrup and cardamom
  4. Blend until thick creamy and smooth.
  5. Serve immediately, topping with fresh blueberries
You could substitute the blueberries for any other type of berry. Why not give Raspberries, Strawberries or Blackberries a go?