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