New Recipe: Blueberry Compote & Coconut Chia Pudding

Nothing beats chia pudding when you’re short on time and in need of a nourishing, fibre-filled breakfast to start your day!

Let’s recap the health benefits: 

  • They are high omega 3 and natural fibre content makes them fantastic for blood sugar control, which is the key to satiety, energy and weight management.
  • They are a complete protein, providing all of our essential amino acids, which is actually quite rare from a vegetarian source.
  • They are high in calcium, making them a great dairy free alternate for bone health.
  • They are rich in iron, vitamin C, manganese and phosphorus.

Ingredients (Serves 2)

  • 1/4 cup chia seeds
  • 1 1/2 cups unsweetened coconut milk
  • 1 cup fresh or frozen blueberries
  • 1/2 lemon juiced
  • 1 teaspoon rice malt syrup, optional



  1. Combine chia seeds and milk in an airtight container, stir thoroughly and soak overnight in the fridge. You may need to check on it once or twice and stir again.
  2. In a small pot over medium heat add blueberries, lemon juice and rice malt syrup and stir to combine. Bring to a simmer, cover and cook for 10 minutes or until blueberries begin to break down. Remove from the heat.
  3. Serve chia pudding into bowls and top with coconut yoghurt, blueberry compote and a sprinkle of GF & SF Granola (if using).
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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