Coconut blackberry chia pudding

This blackberry chia pudding is better than my raspberry banana chia pudding! It has layers of mashed blackberries, toasted coconut and chia seeds softened with coconut milk. Coconut milk was used to enhance the coconut flavor of the chia pudding. This recipe is featured in my holiday cookbook, Cozy Delights and is not to be missed!

The layering in this blackberry chia pudding is so incredible: it’s full of toasted coconut flakes, brown sugar syrup and mashed blackberries. So it is basically like a parfait. To get the toasted coconut, I simply baked the coconut for 5 minutes to get it lightly browned. I chose blackberries because of how unique this fruit is and how less frequently I use it. The brown sugar syrup was originally created in the brown sugar old-fashioned cocktail recipe. Making a brown sugar syrup consists of boiling water and brown sugar together until it dissolves completely. Another awesome alternative is using honey or any other fruity syrup.

This chia pudding is best served chilled and is a fun dessert to serve to a holiday guest over this Christmas season. Other fun chia seed recipes on my blog include my chia seed limeade and my chia seed muffins. Enjoy!

Blackberry coconut chia pudding

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Servings: 2 Prep Time: 2 Hours

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup coconut milk

1/4 cup (4 tablespoons) chia seeds

6 oz. (3/4 cup) fresh blackberries, rinsed

1 cup sweetened coconut flakes

2 tablespoons brown sugar syrup

1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 350°F/175°C.
2. Line a small baking sheet with parchment paper and pour the sweetened coconut on the parchment paper. Spread it out and bake it for 5 minutes.
3. Mix the baked coconut together with a spoon and set aside. This is your toasted coconut.
4. In a mixing bowl, whisk the coconut milk, syrup, and chia seeds. Refrigerate for at least 2 hours to get the chia seeds softened up.
5. Muddle the blackberrries in a separate bowl.
6. Layer the refrigerated chia seed mixture from step 4 with the muddled blackberries and toasted coconut from step 3 in a tall glass.
7. Repeat until all the ingredients are used up.
8. Garnish with any extra toppings and serve immediately.

Notes

Garnishes for this pudding include chopped nuts, candy or chocolate.