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Blueberry Coconut Chia Pudding


Blueberry Coconut Chia Pudding is the quintessential make-ahead breakfast. The texture from the chia seeds, almonds, and coconut takes this recipe to the next level.

Prep Time
Rest Time
at least 4 hours
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2 servings
  • 4 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 1/4 cup Chia seeds
  • 1 1/2 cups Coconut Almond milk blend drink
  • 1/2 teaspoon Pure vanilla extract
  • 1 cup Frozen blueberries
  • 1 cup Fresh blueberries
  • 2 teaspoons Shredded coconut, as garnish
  • 2 teaspoons Toasted, sliced almonds, as garnish

Step 1

Mix chia seeds with 2 tablespoons of raw cane sugar, 1-cup coconut almond milk blend, and vanilla. Place mixture in the refrigerator and allow thickening for at least four hours or overnight. Stir mixture 3-4 times while resting to allow chia seed to mix evenly and develop a thick pudding consistency.

Step 2

When chia pudding is ready, in a blender, process frozen blueberries, 2 tablespoons of raw cane sugar and ½-cup coconut almond milk. Blend until the mixture achieves a thick smoothie consistency. You may add a little more liquid if mixture is not blending properly.

Step 3

Divide chia pudding mixture into 2 serving cups. Layer with fresh blueberries and blueberry blend. Garnish with fresh blueberries, shredded coconut, and toasted almonds.