Coconut Blackberry Chia Pudding (No Sugar) – Single Serving

Make this creamy coconut blackberry chia pudding with no sugar added! A quick, single-serve vegan breakfast or snack that’s healthy, delicious, and easy to prepare.

Do you love chia seed puddings? Be sure to try my Matcha Chia Seed Pudding or if you're feeling really extra, my Ombré Blueberry Chia Seed Pudding.

? Why You’ll Love Coconut Blackberry Chia Pudding

This single-serve coconut blackberry chia pudding is one of those recipes you’ll keep coming back to. It’s naturally sweet, creamy, and feels indulgent while still being packed with nutrition.

Here are a few reasons why you’ll love it:

• Using just three simple ingredients and only 5 minutes of prep before the fridge does the rest, you’ll love how quick and convenient this blackberry chia seed pudding is.
• This recipe is healthy yet satisfying - high in fibre, omega-3s, and antioxidants without added sugar.
• It’s a perfect single serve recipe providing just the right amount for breakfast, dessert, or a mid-afternoon snack.

? Benefits of Chia Seeds

Chia seeds might look tiny, but they’re a powerhouse of nutrition. They absorb liquid and expand into a pudding-like consistency, making them a great base for recipes like this.

Some of their main benefits include:

• Chia seeds are rich in omega-3 fatty acids, which support brain and heart health.
• High in fibre, helping with digestion and keeping you fuller for longer.
• Contain plant-based protein, making them a great addition to vegan and vegetarian diets.
• Even a small serving of chia seeds is packed with minerals like calcium, magnesium, and phosphorus, great for bone health.

This is why chia seeds are often called a “superfood” - they’re small but mighty.

? Coconut Blackberry Chia Pudding Ingredients

Chia Seeds - These tiny seeds swell into a pudding-like texture when soaked. They’re also full of fibre, protein, and healthy fats so make a great addition to a Candida Diet.

Coconut Milk adds creaminess and a naturally sweet, tropical flavor. For a rich pudding ideal for desserts use canned coconut milk, and for a lighter snack or breakfast you can use your favourite coconut milk drink (I love the Plenish brand for their clean ingredients list).

Blackberries are tart, juicy, and rich in antioxidants. They balance the richness of the coconut beautifully.

(Optional) Vanilla Powder further enhances the sweet flavour of the chia seed pudding.

(Optional) Liquid Stevia or Xylitol - These sugar-free sweeteners are useful if your berries are particularly tart, however, I find they are not usually needed.

? How to Make Coconut Blackberry Chia Pudding

1. In a serving jar or bowl, stir together chia seeds and coconut milk.

Leave this mixture to sit for around 5 minutes while you prepare the fruit topping. The seeds will begin to swell and absorb the liquid.

2. Wash blackberries thoroughly. If using wild blackberries, it’s even better to freeze them first to help eliminate bacteria or pesticide residue. Heat gently either in the microwave or in a saucepan until soft.

Once softened, mash the berries with a fork to create a pulpy sauce. Taste and add a few drops of stevia or a teaspoon of xylitol if they’re too sharp.

3. Give the chia seed / coconut milk mixture one final stir to combine and remove any chia seed lumps.

Next, spoon the blackberry pulp over the chia mixture. Cover and refrigerate for 3–4 hours, or until the pudding has thickened and set.

4. Before serving, top with extra berries or coconut flakes before digging in.

Hint: Your Coconut Blackberry Chia Seed Pudding can be enjoyed after as little as one hour in the refrigerator but more time will just mean the pudding is fully set.

? Substitutions

Plant Milk Base

• In this recipe I have used coconut milk because the higher fat content results in a creamier pudding. But you could easily substitute for your favourite plant milk including almond, hemp or oat milk. Almond milk makes it lighter, while oat adds a subtle sweetness.
• If you don't have any plant milks to hand you can also mix 10g of creamed coconut for every 100ml water required (which is the equivalent to approximately 1 tablespoon of creamed coconut for every ½ cup).
• Find out How to Make Homemade Coconut Milk Using Desiccated Coconut
• Or check out my post, How to Save Money on Coconut Milk

Berry Topping

Any berry works in this recipe so feel free to use blueberries, strawberries, raspberries, or a mixture of several varieties if blackberries aren’t available.

? Variations

• If you’re not a fan of the appearance of the individual chia seeds in your pudding for whatever reason, did you know you can blend the mixture up into a smooth pudding instead? Simply add the berries, coconut milk and chia seeds to a high-speed blender and blend until smooth. The consistency will become more of a mousse-like texture. The higher powered your blender, the smoother the consistency will become. Then allow to set in the refrigerate as normal for 3-4 hours.
• Mix up your toppings: Try chopped nuts, cacao nibs, or a drizzle of unsweetened nut butter for added texture.

? Storing Coconut Blackberry Chia Pudding

Keep the chia pudding in the fridge, in an airtight glass container, for up to three days. This recipe isn’t ideal for freezing once assembled, but you can certainly used frozen berries for the topping.

I usually make this recipe in a simple small glass jar with a lid - it makes chilling and storing individual portions easy.

✨ Top Tips

• Use full-fat coconut milk (or creamed coconut mixed with water) for the best creamy texture.
• Wash wild blackberries thoroughly and ideally freeze them before use to help eliminate bacteria or pesticides.
• Stir the pudding early in the chilling process to avoid clumps.
• For a creamier dessert, blend the berry / chia mixture before chilling - it creates a smooth, mousse-like pudding.

❓ FAQ

More Candida Diet Desserts

Coconut Blackberry Chia Pudding (No Sugar) – Single Serving

Make this creamy coconut blackberry chia pudding with nosugar added! A quick, single-serve vegan breakfast or snack that’s healthy,delicious, and easy to prepare.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Refrigerate 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 1 person

Calories 227 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 35 g chia seeds
• 120 ml coconut milk OR 10g creamed coconut plus 100ml water
• 50 g fresh blackberries reserve some to top the pudding
• 1 teaspoon xylitol (sub 1 teaspoon xylitol for 4-6 drops liquid stevia) optional per serving

Instructions

 

• In a small jar or bowl, mix chia seeds with coconut milk. Stir well and let sit for 5 minutes to thicken slightly whilst preparing your blackberry topping.
• Wash the blackberries well and drain. Place the blackberries in a bowl and microwave for 30 seconds at 900W. Alternatively, you can heat the blackberries in a saucepan on a low heat.
• Once heated, mash the berries with a fork to form a pulpy sauce. If the berries are particularly sharp, add 1 teaspoon of xylitol or 4-6 drops of liquid stevia (per serving) for sweetness, however, this is often not required as the creamy coconut milk will dull much of the sharpness.
• Give the chia seed mixture a stir to remove any lumps. Pour the blackberry pulp on top of the chia seed and coconut milk mixture, cover and refrigerate for 3-4 hours until set.
• Serve with extra blackberries and coconut flakes as desired.

Notes

Store the chia pudding in the fridge, in an airtight glass container, for up to three day.

This recipe uses coconut milk drink, however, you can use canned coconut milk for a creamier, more indulgent pudding.

Feel free to use fresh or frozen berries. This recipe would also work wonderfully with tangy raspberries.

Substitute the 4-6 drops of stevia for 1 teaspoon of xylitol. Simply add the xylitol while the berries are still hot to dissolve.

Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!

Nutrition

Calories: 227kcalCarbohydrates: 24gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 1gTrans Fat: 0.1gSodium: 6mgPotassium: 224mgFiber: 15gSugar: 6gVitamin A: 126IUVitamin C: 11mgCalcium: 285mgIron: 3mg

Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.

Keyword Blackberries, Chia Seeds, Coconut Milk

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