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Coconut-Blueberry Chia Pudding Recipe

Coconut and Blueberry Chia Pudding Recipe

Coconut-Blueberry Chia Pudding

Carrie Forrest
Course Breakfast
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


  • 400 ml full fat coconut milk
  • 240 ml water
  • 340 g frozen blueberries
  • 160 g chia seeds
  • 90 g rolled oats
  • 160 g pure maple syrup
  • 1/2 tsp pure vanilla extract
  • Fresh berries for garnish optional


  • Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
  • Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour.
  • Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.
Keyword Instant Pot, vegan, vegetarian
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