Blueberry Coconut Chia Seed Pudding: A Gluten-Free Delight
Looking for a delicious and healthy way to start your day or satisfy an afternoon craving while staying gluten-free? This Blueberry Coconut Chia Seed Pudding is the answer! It’s a fantastic make-ahead breakfast or snack that perfectly fits into a gluten-free lifestyle.
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Chia seed pudding is a blank canvas for flavor, and the natural sweetness of blueberries combined with the creamy richness of coconut milk creates a truly satisfying treat. This recipe relies on the fruit's natural sugars, avoiding any artificial sweeteners, which is a big win for those watching their sugar intake or following specific diets.
One of the best things about this recipe is its convenience. Preparing a batch of chia seed pudding in advance makes busy mornings a breeze. Simply portion it into jars, let it chill overnight, and you'll have a nutritious and delicious gluten-free breakfast ready to go. Feel free to experiment with your favorite gluten-free toppings to add extra flavor and texture!
This recipe is naturally gluten-free and dairy-free. It is the perfect healthy breakfast or snack!
Let’s make a delicious coconut milk chia pudding!
Step 1: Mix and Chill
- In a large mixing bowl, combine one 13.5oz can of light coconut milk, 1/4 cup of water, 1 teaspoon of vanilla extract, and 6 tablespoons of chia seeds (either black or white chia seeds will work).
- Mix the ingredients thoroughly until well combined.
- Cover the bowl and chill the chia seed pudding in the refrigerator for at least 6 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and create a pudding-like consistency.
Step 2: Make a Blueberry Sauce
- Place 1 1/2 cups of frozen blueberries and 2 tablespoons of water in a saucepan.
- Increase the heat to medium and allow the blueberries to begin to burst (this should take about 3-5 minutes).
- Once the blueberries have softened, use a fork or spoon to gently smash them down.
- Reduce the heat to medium-low and simmer the blueberry sauce for 10 minutes, stirring frequently to prevent sticking.
- The sauce should thicken into a compote-like consistency. Once thickened, remove the saucepan from the heat and allow the blueberry sauce to cool completely.
Step 3: Put It All Together!
- Once the chia seed pudding has chilled and the blueberry sauce has cooled, it's time to assemble your parfaits.
- Divide the chilled coconut chia seed pudding and blueberry sauce evenly into half-pint jars or glasses. You can layer them for a pretty effect, or simply combine them.
- Store the assembled chia seed pudding in the refrigerator for up to 5 days. Enjoy cold!
Blueberry Coconut Chia Seed Pudding: A Gluten-Free Delight
Welcome to Be Gluten Free! Today, we're sharing a recipe for a delicious and nutritious Blueberry Coconut Chia Seed Pudding. This naturally gluten-free and dairy-free pudding is perfect for a quick breakfast, a satisfying snack, or even a light dessert. It's incredibly easy to make and can be prepped ahead of time, making it a lifesaver on busy mornings.
Ingredients
Chia Seed Pudding Ingredients
- 1 can lite coconut milk 13.5oz
- 1/4 cup water
- 1 tsp vanilla extract
- 6 tbsp chia seeds
Blueberry Sauce Ingredients
- 1 1/2 cup frozen blueberries
- 2 tbsp water
Nutritional Information (Per Serving)
- Calories: 163kcal
- Carbohydrates: 21g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 1g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 1g
- Trans Fat: 0.03g
- Sodium: 6mg
- Potassium: 157mg
- Fiber: 10g
- Sugar: 8g
- Vitamin A: 53IU
- Vitamin C: 8mg
- Calcium: 157mg
- Iron: 2mg
Gluten-Free Benefits:
This recipe is inherently gluten-free, relying on chia seeds and coconut milk as its base. Chia seeds are a nutritional powerhouse, packed with fiber, omega-3 fatty acids, and antioxidants. This pudding is a fantastic way to increase your fiber intake, which is essential for gut health and overall well-being on a gluten-free diet. The fiber in chia seeds also helps promote satiety, keeping you feeling full and satisfied for longer.
Nutritional Notes:
- Coconut Milk: Provides healthy fats and a creamy texture. Choose lite coconut milk to reduce the overall calorie content while maintaining the richness.
- Blueberries: Bursting with antioxidants and vitamins, blueberries contribute natural sweetness and vibrant flavor.
- Chia Seeds: An excellent source of fiber, omega-3 fatty acids, and protein.
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Tips, Substitutions, and Variations
- Coconut Milk Alternatives: If you prefer a different flavor or have an allergy, almond milk, cashew milk, or oat milk can be used in place of coconut milk. For a creamier texture, consider using a plant-based creamer.
- Berry Variations: Feel free to experiment with different frozen berries. Raspberries, strawberries, mixed berries, or even cherries would be delicious!
- Sweetness: While this recipe is naturally sweetened with blueberries, you can add a touch of maple syrup, agave, or a gluten-free sweetener of your choice to the chia seed mixture for added sweetness.
- Texture: If you prefer a smoother pudding, blend the chia seed pudding after it has chilled for at least 6 hours.
- Toppings: Get creative with toppings! Some great gluten-free options include:
- Gluten-free granola
- Shredded coconut or coconut flakes
- Chopped nuts (almonds, walnuts, pecans)
- Fresh fruit
- A drizzle of maple syrup or honey
- A sprinkle of cinnamon
Enjoy this simple, healthy, and completely gluten-free Blueberry Coconut Chia Seed Pudding! It's a versatile recipe that you can easily adapt to your own dietary needs and preferences.