South African Blueberry Coconut Pudding

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In the mood for a sweet, creamy dessert, make this easy-to-follow South African Blueberry Coconut Pudding.

The Western Cape Province is the leading blueberry-producing area in South Africa, with a small but growing industry. The Western Cape accounts for at least 60% of total production in South Africa, followed by Limpopo and the North West. Gauteng, the Eastern Cape, Free State, and Mpumalanga also produce small volumes of blueberries. 

Quick Answer: South African Blueberry Coconut Pudding is a no-bake dessert made with chia seeds, coconut milk, and fresh blueberries. It requires 10 minutes of prep time plus 2 hours chilling, making it a perfect make-ahead healthy dessert.

Prep: 10 mins | Chill: 2+ hours | Total: 2 hours 10 mins | Servings: 4 | Cuisine: South African

About 25% of blueberry production occurs in open fields, while 61% is produced under shade nets and 14% in tunnels. The South African blueberry harvest season traditionally starts in September and ends mid-February. 

Three varieties of blueberries are grown in South Africa; Northern Highbush, Southern Highbush, and Rabbiteye. Blueberry plants take up to 2 to 3 years to start producing fruits of export quality. About 50 percent of blueberry orchards in South Africa are between 0 to 2 years old, and 19 percent are 3 years old. 

Many blueberries are sold in local retail supermarkets such as Woolworths, Checkers, and Pick n Pay. Blueberries bruise easily, are an exotic fruit, and are perceived as very expensive by most consumers in South Africa. Getting started is extremely expensive, and getting hold of plant material is hard if you are not connected with one of the big three producers. 

Let's make a simple recipe for Blueberry Coconut Pudding and not waste any precious blueberries.

South African Blueberry Coconut Pudding

Ingredients

1 can (14 oz) coconut milk

1/2 cup chia seeds

1/4 cup maple syrup

1 tsp vanilla extract

1 cup fresh blueberries

1/4 cup unsweetened shredded coconut

Directions

In a large bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract. Cover the bowl and refrigerate for at least 2 hours or overnight. When ready to serve, divide the blueberries into 4 serving glasses or jars. Spoon the chia pudding on top of the blueberries. Sprinkle the shredded coconut on top of each serving.