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Blueberry Coconut Chia Pudding

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Chia pudding is like the healthy, nutrient-dense version of tapioca. There are no chemicals, but you get the same deliciousness and rich flavors. Plus, you don’t have to feel guilty about eating it! This is the perfect breakfast or snack recipe to make once you finish cleansing.

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


For the Chia Pudding

  • 1 (13.5 oz) can coconut milk
  • 1/4 c filtered water
  • 1 tsp. alcohol-free vanilla extract
  • 6 tbsp. chia seeds

For the Blueberry Sauce

  • 1 1/2 c frozen blueberries
  • 2 tbsp. filtered water


For the Chia Pudding

  1. Add the coconut milk, water, vanilla extract, and chia seeds to a large mixing bowl. Whisk thoroughly, cover with plastic wrap, and place in the fridge to chill for at least six hours, preferably overnight.

For the Blueberry Sauce

  1. Prepare the blueberry sauce by adding the frozen blueberries and water to a small saucepan over medium heat.
  2. After 3-5 minutes, the blueberries will begin to burst. This is what you want. Smash the blueberries with a potato mashers, or the back of a spoon, and mix well.
  3. Reduce the heat to medium low and simmer for 10 minutes, stirring occasionally. Remove from the stove and allow the mixture to cool completely. Spoon into a bowl and refrigerate until ready to consume.


  1. When ready to assemble the chia pudding, spoon some of the pudding mixture into half-pint jars, then spoon a thin layer of the jam, and repeat this order until the jars are filled.
  2. Store the jars in the fridge and consume within 5 days.