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Raspberry Coconut Chia Pudding Recipe

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4.2 from 40 reviews

This Raspberry Coconut Chia Pudding is a creamy, naturally sweetened breakfast or snack that stays satisfying for hours. Made with rich coconut milk, chia seeds, and fresh raspberries, it’s a light yet filling treat perfect for any time of day.

Ingredients

Base Ingredients

  • Unsweetened Full-Fat Coconut Milk 2 cups (480 ml)
  • Chia Seeds 1/2 cup (80 g)
  • Maple Syrup (Or Honey/Agave) 2 tbsp (30 g)
  • Vanilla Extract 1 tsp
  • Pinch Of Salt To Taste

Fruit and Topping

  • Fresh Raspberries 1 cup (≈123 g)
  • Unsweetened Shredded Coconut (For Topping) 1/4 cup (20 g)

Optional

  • Toasted Coconut, Extra Berries, Yogurt For Serving

Instructions

  1. Combine Base Ingredients
    In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until smooth. The goal is a slightly sweet, silky liquid that will hydrate the seeds evenly.
  2. Add The Chia Seeds
    Stir in the chia seeds until evenly suspended in the milk. Let the mixture sit for 5 minutes, then give it another brisk stir — chia seeds can clump at first. This second stir prevents the “pudding islands” effect and helps create an even texture.
  3. Rest And Set
    Cover the bowl and refrigerate for at least 2 hours, ideally overnight. If you’re in a hurry, give it 30–45 minutes and stir again — it will be scoopable, just less set.
  4. Prepare The Raspberries
    Gently rinse the raspberries and pat them dry. For a bright ribbon of flavor, reserve about ½ cup for blending or mashing and leave the rest whole for texture and topping.
  5. Layer Or Fold The Fruit
    Option A — Folded: Gently fold the mashed raspberries into the set chia pudding for a dotted, marbled look.
    Option B — Layered: Spoon a layer of plain chia pudding, a layer of mashed raspberries, then finish with more pudding and whole raspberries on top. Layering makes it visually beautiful in jars.

Notes

  • If you prefer a lighter pudding, substitute 1 cup of coconut milk with 1 cup of unsweetened almond milk.

Find it online: https://yumfoodusa.com/raspberry-coconut-chia-pudding-recipe/