This Easy 2-Layer Vegan Blueberry Chia Pudding boasts two distinctly delicious layers. The tropical flavors of coconut milk and lime pair beautifully with a layer of basil and mint infused blueberry. This recipe is also Vegan and only requires a few minutes in front of the stove to make the blueberry syrup.
This Easy 2-Layer Vegan Blueberry Chia Pudding is a delicious way to get your sweet on this summer without the guilt, and without having to turn on the oven!
Jump to RecipeBlueberries reign supreme on Michigan’s Southwest side
July marks the middle of blueberry season here in Michigan, so I can pretty much find them at a local farmers market without any trouble. If I find a really good source, I’ll often stock up, eat a few, freeze a few and bake with a few more. It’s a great way to get that farm-fresh flavor all year.
It’s not difficult to find good blueberries in Michigan this time of year. Blueberries reign supreme on Michigan’s Southwest side. In fact, Michigan is the third largest grower of blueberries in the United States. Since 1963, the city of South Haven has hosted the National Blueberry Festival the second week of August. If you’re in the area, you should check it out.
Abundant and abundantly good.
In addition to being delicious, blueberries are pretty darn good for you as well. Blueberries deliver a long list of health benefits. They’re rich in antioxidants, high in fiber and low in calories. They’re also a great food to add to your diet if you’re looking for natural ways to manage your blood pressure, cholesterol and blood sugar levels. It’s no wonder this little berry is so loved!
Blueberries are abundant this time of year. It’s also the season when my basil plants are coming into their own. As for mint, it’s the child you never had to worry about when it was growing up. Mint can thrive in any condition. If you’ve ever planted mint, you understand well just how robust and prolific it is.
Mint and basil are beautiful in both sweet and savory dishes – and they go perfectly with blueberry. They bring so many beautifully interesting floral notes to cocktails and mocktails, baked goods and puddings – especially this recipe for Easy 2-Layer Vegan Blueberry Chia Pudding.
Tiny Seeds. Big Benefits.
It’s been a little while since I last posted a recipe using chia seeds. Tiny can still be mighty. Don’t let this little seed or early marketing as a sprouted, clay-pot plant dissuade you from adding it to your diet. Just two tablespoons of chia seeds contain the fiber, protein, omega-3 fatty acids, antioxidants and other micronutrients the body needs after strenuous exercise.
With summer and blueberry season in full swing, I thought I’d combine a few of my favorite ingredients and offer you this humble recipe for Easy 2-Layer Vegan Blueberry Chia Pudding. How could you not love something so light and flavorful?
Blueberry Simple Syrup Makes this Easy 2-Layer Vegan Blueberry Chia Pudding so delicious
This recipe builds off of fruit-infused simple syrup used in my recipe for Bubbly Blueberry Basil Limeade in 3 Easy Steps. Blueberries are smashed and mixed with sugar and water. Fresh basil and mint leaves are also included in the cooking process – delivering fresh herbal notes to the syrup. Once the syrup is cooled and strained, it’s ready to use as the base for the berry layer of this Easy 2-Layer Vegan Blueberry Chia Pudding. The second layer is a simple blend of light coconut milk, a hint of fresh lime and chia seeds.
If you can find fresh, in-season blueberries, use them to make the simple syrup for this Easy 2-Layer Vegan Blueberry Chia Pudding. You just can’t beat the flavor of fresh, in-season fruit. But it’s also good with frozen berries as well.
Easy 2-Layer Vegan Blueberry Chia Pudding
Course: DessertCuisine: VeganDifficulty: Easy6
servings20
minutes7
minutesHealthy coconut milk and lime chia pudding with a layer of basil and mint infused blueberry sauce.
Ingredients
1 1/4 cup Blueberry Syrup – link to recipe here
1 1/4 cup Light coconut milk
1 tsp. fresh lime juice
1/2 cup chia seeds, divided. Optional- An additional 2 Tbsp. of Chia seeds (divided) if a thicker pudding is desired.
Additional fresh blueberries, mint and basil to garnish (optional)
Directions
- Prepare the Blueberry Syrup
- Prepare the blueberry syrup according to the recipe provided here. Cool and strain.
- Prepare the Blueberry Chia Pudding Layer
- Measure out 1 1/4 cups of the blueberry syrup. Stir in 1/4 cup of chia seeds. If a thicker pudding is desired, add an additional 1 Tbsp. of chia seeds to the mix. Chill for 1 hour in the refrigerator.
- Prepare the Coconut Lime Chia Pudding Layer
- Combine 1 1/4 cups of Light coconut milk and 1 tsp. lime juice. Stir in 1/4 cup of chia seeds. If a thicker pudding is desired, add an additional 1 Tbsp. of chia seeds to the mix. Chill for 1 hour in the refrigerator.
- Assemble the pudding
- Remove the two layers of pudding from the refrigerator and give them a quick stir to break up any clumps.
- Starting with the coconut milk layer, divide the chia pudding evenly between 6 serving glasses. Repeat the process, layering the blueberry chia pudding on top of the coconut layer. Store in the refrigerator until ready to serve.
- Garnish with fresh blueberries and thinly sliced fresh mint and basil before serving.
Notes
- How do you like your pudding? If you like a creamier pudding, use 1/4 cup of chia seeds to 1 1/4 cups of the respective liquids in this recipe. If you like a thicker consistency, add 1 Tbsp. of chia seeds to each.
