This mulberry coconut chia pudding is one of my favorite things to make when I want something cool, creamy, and a little bit special without a ton of effort. It’s made with coconut milk and chia seeds, then layered with a quick stewed mulberry compote. The result? A pretty little parfait that’s full of texture, flavor, and color.
💛 Why I Love This Recipe
I made this for the first time after a farmer’s market haul left me with a big basket of mulberries and no idea what to do with them. One pot of stewed berries later and I was layering them with chia pudding—and it’s been a go-to ever since.
- It’s easy to prep ahead for busy mornings or snacks
- The layers are simple but feel fancy
- Coconut milk adds rich, creamy texture
- Naturally sweetened and customizable
- Tastes like dessert, but still pretty healthy
🍽 Makes: 2 servings
Prep Time: 10 minutes
Chill Time: 4+ hours
Cook Time: 8 minutes (for stewed berries)
Total Time: About 4 hours and 20 minutes
🧾 What You’ll Need
For the chia pudding:
- 1 cup canned coconut milk (full-fat for creaminess)
- ¼ cup chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
For the mulberry compote:
- 1 cup mulberries (fresh or frozen)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon lemon juice
⚖️ Macros (Per Serving, Approximate)
- Calories: 280
- Protein: 5g
- Fat: 18g
- Carbs: 24g
- Fiber: 8g
- Sugar: 10g
🔬 Why This Recipe Works (Quick Science)
Chia seeds absorb liquid and swell into a gel-like consistency, creating a pudding texture without any thickeners. Coconut milk gives creaminess and healthy fats. Stewing the mulberries softens them and concentrates their sweetness, making them perfect for layering with creamy pudding.
❌ Common Mistakes
- Not stirring the chia seeds again after 10 minutes – They’ll clump if left alone.
- Using light coconut milk – It’ll be watery and not as rich.
- Overcooking the berries – They just need to soften and release juice, not turn into jam.
- Layering too soon – Let the pudding chill fully before assembling or it won’t hold shape.
🍴 What to Serve With
- Toasted coconut flakes on top
- Crushed pistachios or almonds for crunch
- A cup of iced coffee or herbal tea
- Add a dollop of Greek yogurt for more protein
- Serve in little jars for brunch or parties
❓ FAQ
Can I use dried mulberries?
Fresh or frozen are best for compote. Dried mulberries won’t stew well unless rehydrated first.
Can I make it vegan?
Yes—just use maple syrup instead of honey.
How long does it keep?
Up to 4 days in the fridge, layered or separated.
Can I blend the chia pudding?
Yep! Blend before chilling if you want a smooth, mousse-like texture.
👩🍳 How to Make Mulberry Coconut Chia Pudding
Step 1: Mix chia pudding base
In a small bowl or jar, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
Step 2: Let sit and stir again
Let the mixture sit for 10 minutes. Stir again to break up any clumps, then cover and refrigerate for at least 4 hours or overnight.
Step 3: Stew the mulberries
In a small saucepan, add mulberries, honey, and lemon juice. Cook over medium heat for 6–8 minutes until berries soften and release juices. Let cool completely.
Step 4: Layer into jars
Spoon chia pudding into the bottom of jars or glasses. Top with a layer of stewed mulberries. Repeat if you like, then garnish with coconut flakes or berries if desired.
🧊 Leftovers & Storage
Store in sealed jars or containers in the fridge for up to 4 days. You can prep everything in advance and layer just before serving, or layer ahead for a grab-and-go breakfast or snack.
✨ That’s It!
This mulberry coconut chia pudding is creamy, fruity, and just the right amount of indulgent. Make a batch, layer it up, and treat yourself to a little jar of joy. Let me know how yours turns out—or what twist you add to make it your own!
