Chef Megan Mitchell

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Coconut Chia Pudding with Blueberry and Thyme Compote

Coconut Chia Pudding with Blueberry and Thyme Compote


  • 1 13.5 ounce can coconut milk
  • 1 cup unflavored coconut water
  • ½ cup white chia seeds
  • 2 tbsp. raw honey or maple syrup
  • ½ tsp. ground cinnamon
  • Pinch of sea salt
  • 1 pint blueberries, washed
  • ½ sprig fresh thyme
  • 1 tbsp. honey or maple syrup


  1. In a bowl whisk together the coconut milk, coconut water, honey, cinnamon and salt.

  2. In a bowl or container with a fitted lid combine the chia seeds and coconut mixture. Stir thoroughly making sure no lumps are left.

    Refrigerate, covered, overnight.

  3. To make the compote combine everything in a sauce pan and bring up to heat on medium. Using a potato masher gently mash the blueberries to make a chunky sauce. Bring to a simmer and cook for 7-10 minutes or until thick and syrupy.

  4. To serve, stir the pudding adding ½ cup of coconut water if it looks too thick. Pour into a bowl and top with the blueberry compote. Serve.


    Recipe Courtesy of Megan Mitchell

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