Description

This thick and creamy coconut vanilla chia pudding with summer berry compote is a vegan make-ahead breakfast or snack that you can prep in less than an hour. With coconut milk, chia seeds, and vanilla, the pudding sets into a thick and luscious texture that is perfect on its own or layered with berry compote and granola for crunch.

Ingredients

Units Scale

for the chia pudding:

1 cup full fat canned coconut milk
3/4 cup unsweetened plain soy milk
4 tablespoons maple syrup
1 teaspoon vanilla bean paste, or vanilla extract
1/2 cup chia seeds

for the berry compote:

1 cup blueberries
2 cups strawberries, hulled and halved or quartered depending on their size
1 medium orange, juiced
2 tablespoons maple syrup

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Instructions

Start the chia pudding first. Add both milks to a bowl or large jar along with the syrup and vanilla. Whisk well, then add the chia seeds and whisk again to moisten and distribute them evenly within the milk mixture. Let the pudding sit for 20 minutes to thicken. Whisk again before serving or storing in the fridge to evenly distribute the chia seeds.

While the chia pudding thickens, make the berry compote. Add everything to a saucepan over medium heat. As the mixture heats up the fruits will start to release their juices. Once they start to release their juices, mash them a bit to help the fruit break down. Cook over medium, stirring regularly, until the juices start to thicken and turn syrupy. The compote is ready when you can drag your spoon against the bottom of the pan and the space doesn’t immediately fill back in with liquid.

Cool the compote at room temperature for 20-30 minutes before putting it into a storage container or jar. Store in the fridge and use within 1 week.

The chia pudding is ready after only 20 minutes but if you want it cold, chill it for 3-4 hours first.

Serve the chia pudding topped with the cooled berry compote.

The chia pudding is best if enjoyed within 5 days. Keep leftovers stored in the fridge.

Notes

Once the chia pudding sets, you can divide it into 3 smaller jars along with the cooled compote if you prefer. I usually do this to make it easier to just grab and go when I want to eat it for a snack or breakfast.
I like using soy milk for the added protein but you can use any plain plant-based milk that you like. Keep in mind that if your milk is sweetened (like oat milk) your pudding will be sweeter. Made with Eden soy milk (not sponsored), each of the three servings has 9.6 grams of protein.
If you don’t want your pudding quite so thick, use 1 cup of soy milk.
You can use fresh or frozen berries. If you’re using frozen strawberries, there’s no need to cut them up first.
If your coconut milk has separated in the can with a layer of solid coconut cream on top, add the entire contents of the can to a small saucepan or pot and heat it over low. Whisk until the cream has melted and reincorporated into the rest of the milk. Remove it from the stove, then measure and use it in the recipe.

Prep Time: 5 minutes
Cooling Time: 30 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack