Coconut Chia Pudding with Cinnamon & Blueberries

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Coconut Chia Pudding with Cinnamon & Blueberries

A creamy, naturally sweet chia pudding made with coconut milk, cinnamon, and blueberries — perfect for gut-healing mornings or Candida support.
two glasses of coconut chia pudding with cinnamon and blueberries
Print Recipe
Prep Time5 minutes
Chill Time4 hours
Total Time4 hours 5 minutes
Course: Breakfast, Snack
Cuisine: Modern, Whole Food
Diet: Gluten Free
Keyword: anti-inflammatory, Candida Diet, coconut chia pudding candida, candida diet breakfast, gut-friendly chia pudding, low sugar chia pudding, Dairy Free, Sugar Free
Servings: 2

Ingredients

  • 1 cup full-fat canned coconut milk
  • 2 tablespoons chia seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract alcohol-free if possible
  • ¼ cup fresh or frozen blueberries
  • Optional: 1–2 drops stevia or monk fruit extract no added sugar
  • Pinch of sea salt

Step-by-Step Instructions

  • In a jar or bowl, combine the coconut milk, chia seeds, cinnamon, vanilla, stevia (if using), and salt.
  • After 5–10 minutes, stir again to prevent clumping.
  • Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
  • Before serving, stir once more and top with fresh or thawed blueberries.

Notes & Tips

  • For a thicker texture, use 2½ tablespoons chia seeds.
  • If avoiding even natural sweeteners, leave out the stevia — the cinnamon and blueberries offer natural flavor.
  • Use wild blueberries if available; they’re lower in sugar and higher in antioxidants.
  • This keeps well in the fridge for 3–4 days and makes a great snack or light dessert, too.