Introduction

Raspberry Coconut Chia Pudding is a delightful blend of creamy coconut milk and tart raspberries that creates a comforting, nutritious breakfast or snack. This easy-to-make pudding has a custardy texture and a bright, refreshing flavor that keeps you full and satisfied for hours.

A clear glass jar filled with three visible layers of pink chia pudding mixed with small black chia seeds and whole raspberries embedded inside. The top layer is smooth and creamy pink pudding with whole raspberries neatly placed on top. The jar sits on a white marbled surface with scattered fresh raspberries around it. The texture looks thick and slightly glossy, showing the contrast of dark seeds and bright red berries through the glass. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (480 ml) unsweetened full-fat coconut milk
1/2 cup (80 g) chia seeds
2 tbsp (30 g) maple syrup (or honey/agave)
1 tsp vanilla extract
1 cup (≈123 g) fresh raspberries
1/4 cup (20 g) unsweetened shredded coconut (for topping)
Pinch of salt, to taste
Optional: toasted coconut, extra berries, yogurt (for serving)

Instructions

Step 1: In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until smooth and evenly combined.
Step 2: Stir in the chia seeds until they are evenly suspended in the liquid. Let the mixture sit for 5 minutes, then stir again to prevent clumping and create a smooth texture.
Step 3: Cover the bowl and refrigerate for at least 2 hours or overnight to allow the pudding to set.
Step 4: Gently rinse and dry the raspberries. Reserve about half for blending or mashing, and keep the rest whole for texture and topping.
Step 5: Choose one option to combine fruit and pudding: Folded: gently fold mashed raspberries into the pudding for a marbled effect. Layered: alternate layers of plain pudding, mashed raspberries, and whole raspberries for a visually appealing presentation.
Step 6: Sprinkle shredded coconut and extra berries on top. For a crunchier topping, toast the shredded coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly until golden.

Tips & Variations

For a lighter pudding, substitute 1 cup of coconut milk with 1 cup of unsweetened almond milk.
To boost protein, add 1 scoop of unflavored or vanilla protein powder and adjust the liquid slightly.
Try adding 1 tbsp unsweetened cocoa powder to the coconut milk mixture for a chocolate raspberry twist.
Fold in diced mango instead of raspberries and top with toasted macadamia nuts for a tropical variation.
If the pudding is too runny, stir in 1–2 tbsp more chia seeds and refrigerate for 30–60 minutes more.
For a smoother texture, blend the pudding briefly before refrigerating.

Storage

Store chia pudding in an airtight container in the refrigerator for up to 4 days. Raspberries may soften after 2–3 days, so add fresh berries when serving if desired. Avoid freezing, as it affects the texture and makes the fruit mushy. Reheat is not necessary; serve chilled for best flavor and texture.

How to Serve

A clear round glass jar filled with light purple chia pudding layered with black chia seeds and pieces of bright red raspberries mixed inside, topped with five whole fresh raspberries sitting on the surface, with scattered fresh raspberries around the jar on a white marbled surface, and a spoon visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long will chia pudding keep in the fridge?

Chia pudding stays fresh up to 4 days in an airtight container. The texture may soften and berries might become mushy after a few days, so it’s best to eat within this time frame or add fresh berries as needed.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. It’s best to thaw and drain them first to avoid excess moisture, or fold them in frozen and let them defrost in the fridge overnight.