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Creamy Raspberry Chia Pudding

A delightful and nutritious dessert that combines creamy coconut milk and vibrant raspberries in a simple chia pudding.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/2 cup Chia seeds Black or white chia seeds can be used.
  • 2 cups Coconut milk Almond milk or oat milk can be substituted.
  • 2 tablespoons Maple syrup Can substitute with honey or agave syrup.
  • 1 teaspoon Vanilla extract Almond extract can also be used.
Topping
  • 1 cup Fresh raspberries Frozen raspberries can be used if fresh ones are unavailable.

Method
 

Preparation
  1. In a mixing bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Whisk well to ensure the seeds are evenly distributed.
  2. Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds.
  3. Cover the bowl and refrigerate for at least 2-3 hours, or ideally overnight.
Final Touches
  1. Once thickened, gently fold in your fresh raspberries. You can mash some for a swirl of fruity goodness or leave them whole for texture.
  2. Serve the pudding in bowls or jars, and top with additional raspberries, a drizzle of maple syrup, or some crunchy nuts for extra flavor.

Notes

Allow the pudding to thicken overnight for best results. Adjust sweetness to taste before chilling. Top with granola or yogurt for variety.