Blueberry Coconut Pudding Recipes

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BLUEBERRY COCONUT CHIA PUDDING RECIPE



Blueberry Coconut Chia Pudding recipe image

Thick, creamy, and loaded with coconut flavor, this Blueberry Coconut Chia Pudding is a perfect healthy breakfast. Easy to make and insanely delicious! Refined sugar-free, dairy-free, gluten-free, vegan.

Provided by Natalie

Categories     Breakfast     Dessert     Snack

Time 15m

Number Of Ingredients 7

1/2 cup blueberries + more for topping (fresh or frozen)
3/4 cup milk (oat or almond)
1/4 cup full-fat coconut cream
1 teaspoon vanilla extract
1 tablespoon honey (or pure maple syrup)
1/4 cup chia seeds
Topping: blueberries (coconut chips, bee pollen)

Steps:

  • In a small bowl, mix 1/4 cup chia seeds with 3/4 cup milk and 1/4 cup coconut cream. Add 1 tablespoon honey or maple syrup and 1 teaspoon vanilla. Mix everything using the whisk or the spoon.
  • Leave chia pudding to rest for 15 minutes. To achieve the best results, mix the chia seeds half way trough.
  • In the meantime, place 1/2 cup fresh or frozen blueberries in a small saucepan. Add a teaspoon of water and bring blueberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries fully soften, about 1-2 minutes.
  • Mash blueberries with a potato masher or fork. Cook for another 1-2 minutes stirring until nice blueberry sauce forms.
  • Put chia pudding into in a bowl. Top it with blueberry sauce and fresh blueberries.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 582 kcal, Carbohydrate 54 g, Protein 15 g, Fat 37 g, SaturatedFat 20 g, Sodium 79 mg, Fiber 19 g, Sugar 26 g

BLUEBERRY COCONUT OATMEAL PUDDING



Blueberry Coconut Oatmeal Pudding image

I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 14-ounce can unsweetened low-fat coconut milk
2 to 4 tablespoons mild honey or agave nectar (to taste)
1 teaspoon vanilla extract
1 cup quick-cooking steel-cut oats
1/2 teaspoon rose water (available at Middle Eastern markets)
1 cup blueberries (6 ounces)

Steps:

  • Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
  • Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 12 grams

BLUEBERRY & COCONUT PUDDING



Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
  • Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

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