Coconut Chia Pudding with Blackberry Compote

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Coconut Chia Pudding with Blackberry Compote

There are some breakfast dishes that make great desserts, and vice versa. This Coconut Chia Pudding with Blackberry Compote is one of them. Health-giving chia seeds set in coconut cream, topped by a generous portion of your favourite fruit and sprinkled with something crunchy. It’s a healthy breakfast and a delicious pudding all in one.

While the world seems to have embraced chia seeds as the new super-food, I have to admit that it’s taking me a while to get on the band-wagon. Perhaps it’s just that those hard little black seeds don’t exactly tempt me in the same as say a juicy, aromatic piece of fruit does. But, having said that, I do rather love how chia seeds transform into gelatinous little bundles of nutrient-rich goodness when soaked in liquid. And, I guess, sometimes you just need to eat stuff ‘coz it’s good for you!

I thoroughly enjoyed this ‘pudding’ as breakfast – it’s a nice blend of contrasting tastes and textures, particularly with the crunchy granola thrown in. I also loved the thick coconut cream, but if you don’t you can always substitute any milk you prefer – almond milk, rice milk, soy milk, regular milk. Simply add a dash of flavouring and, if you prefer, a touch of healthy sweetening, and pair with your favourite fresh fruit or a delicious compote, and you’re away laughing. A great snack no matter what time of day it is. Enjoy!

Coconut Chia Pudding with Blackberry Compote

Coconut Chia Pudding with Blackberry Compote

Start your day with this nourishing Coconut Chia Pudding! Creamy coconut meets the satisfying crunch of chia seeds, topped with a sweet-tart blackberry compote. A delicious and wholesome breakfast perfect for busy mornings.
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Prep Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 10 minutes
Course Breakfast
Servings 4
Calories 15 kcal


  • 3/4 metric cup coconut cream or coconut milk if you prefer
  • 1/4 metric cup water
  • 1/4 metric cup chia seeds
  • Dash of vanilla extract and/or cinnamon
  • Optional: Honey or pure maple syrup to taste
  • Extra water if needed
  • Topping: Blackberry Compote ingredients below, with granola (optional)


  • 2 metric cups mixed frozen blackberries or any berries you prefer
  • Juice of half a small lemon
  • 1-2 Tbsp honey or pure maple syrup
  • Dash of vanilla extract


  • Pour coconut cream and water into a medium bowl or container.
  • Add chia seeds and vanilla to coconut cream. Whisk with a fork until combined.
  • Cover bowl and place in fridge for several hours or overnight. If the mixture becomes too thick, add a little water.
  • Dollop the chia pudding into serving dishes and serve with your favourite fresh toppings – I made a blackberry compote (see recipe below). You can also sprinkle some granola over top if you so desire.


  • Combine the frozen blackberries, lemon juice, honey and vanilla in a medium saucepan over a medium-low heat. Cook gently until the berries are cooked through and release their juices. Continue to cook for about 5 minutes until the sauce has thickened slightly, then take off the heat to cool a little.
  • With a slotted spoon, remove about 2/3rds of the berries to a blender and whiz till pureed. Push the mixture through a sieve to remove the seeds.
  • Add the blended mixture back into the saucepan with the berries and stir to combine. Transfer to a jug or container. Can be served warm, or cold from the fridge. Keep left-overs covered in the fridge. Will keep for several days.


Calories: 15kcalCarbohydrates: 4gProtein: 0.03gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.5mgPotassium: 14mgFiber: 0.1gSugar: 3gVitamin A: 2IUVitamin C: 0.2mgCalcium: 6mgIron: 0.02mg
Keyword Blackberry, Chia, Coconut
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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