Coconut Berry Chia Pudding

Coconut Berry Chia Pudding




15 min


1 can of lite coconut milk or coconut milk of your choice 13.5 oz can
frozen mixed berries or frozen strawberries 1 cup
chia seeds 3/4 cups
orange juice 1/2 cup
sugar, honey, or maple syrup to taste (optional) a few tablespoons
vanilla-I use Penzeys. 1 tsp
unsweetened coconut, chopped almonds, berries (optional)

The Teacher's Table

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I am obsessed chia pudding and this Berry Coconut version is absolutely delicious! This chia pudding can be made in advance, stores easily in the refrigerator, and makes a wonderful breakfast, snack, or dessert.

  1. Remove your berries from the freezer to thaw or pop them in the microwave for about a minute.
  2. Mix your choice of coconut milk with half of the 3/4 cup of chia seeds, the vanilla, and your choice of sweetener. I used lite canned coconut milk because after trying it with other liquids I learned that the canned coconut milk adds a delicious, creamy, richness. I also added a few tablespoons of sugar. Stir. 
  3. Mash your berries with a fork and add the remaining half of the chia seeds and the orange juice. Stir. I used BJ’s Organic Mixed Berries in my pudding, but any frozen berry mixture or strawberries will work fine.
  4. Let the bowls sit for about 10 minutes while you get out your serving containers and chop your almonds. I used Blue Diamond Coconut Toasted Almonds on top of my puddings, but any almonds would do. I just cut them into smaller pieces. You can make these look super pretty by layering them in a clear glass dish, but I decided that I wanted to layer my pudding in  Rubbermaid containers to make it easy to transport to work.

    I did the berries first, but you could easily do the coconut mixture first.

    The Coconut Almonds added a nice crunch and a bit more yummy coconut flavor.

  5. After about 10 minutes, give the mixtures another stir. Layer the berry mixture with the coconut milk mixture. Top with chopped almonds, unsweetened coconut, and/or more berries. You can eat immediately or store in the refrigerator for up to a week.

4 days worth of healthy breakfasts in less than 15 minutes

How did this recipe come to be? Read about my new obsession here! 


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The Teacher's Table

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