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Chia pudding with blueberry jam and lemon zest.

Chia Pudding (3 ways!)

This Chia Pudding (3 ways!) is my lifesaver! Today I'm going to show you how to make my favorite vegan, gluten free, gut friendly snack. First up is a Blueberry Lemon Chia Pudding, followed by a Strawberries & Cream Chia Pudding, and we'll finish it off with a Cappuccino Inspired Chia Pudding. Hope you enjoy!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 Servings
Author: Liv King

Ingredients
 

Chia Pudding Base:

  • ¼ cup Chia Seeds
  • 1 cup Unsweetened Vanilla Almond Milk
  • 3-4 teaspoon Maple Syrup

Blueberry Lemon Chia Pudding:

  • Juice of 1 Small Lemon
  • Zest of 1 Small Lemon
  • ½ cup Fresh Blueberries more if tolerated
  • A Splash of Maple Syrup

Strawberries & Cream:

  • 1 Cup Strawberries thinly sliced or diced
  • ½ cup Canned Coconut Milk refrigerated overnight
  • 2 tablespoon Powdered Sugar

Cappuccino Chia Pudding:

  • 1 Serving Whipped Coffee see note
  • ½ cup Canned Coconut Milk refrigerated overnight
  • 2 tablespoon Powdered Sugar
  • Cocoa Powder for dusting

Instructions

Chia Pudding Base:

  • Whisk together the chia seeds, unsweetened vanilla almond milk, and maple syrup. 

Blueberry Lemon Chia Pudding:

  • To the chia pudding base, add the juice and zest of 1 small lemon and mix well. Refrigerate Overnight.
  • In a small pan on medium heat, cook the blueberries until soft and the juices release. Add a splash of maple syrup and lemon juice. Cook for about 5 minute or until thickened. Let cool completely. 
  • Swirl in the blueberry jam or serve on top of the chia pudding.

Strawberries & Cream:

  • Refrigerate chia pudding base and can of coconut milk overnight. 
  • Next day, add the solids from the can of coconut milk to a stand mixer and whip the coconut milk with 2 tablespoons of powdered sugar. 
  • Thinly slice or dice the strawberries and add them to the top or sides of the chia pudding. Top each serving with ¼ cup of the whipped coconut cream and enjoy!

Cappuccino Chia Pudding:

  • Refrigerate chia pudding base and can of coconut milk overnight. 
  • Next day, add the solids from the can of coconut milk to a stand mixer and whip the coconut milk with 2 tablespoons of powdered sugar. 
  • Make whipped coffee by adding equal parts instant coffee, organic cane sugar, and hot water to the stand mixer. Turn mixer on high until whipped.
  • Divide the chia pudding in to 2 servings and top with whipped coffee, coconut milk whip, and a dusting of cocoa powder.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!