Description

Raspberry Coconut Chia Pudding is a silky, nourishing breakfast or dessert that combines the creamy richness of full-fat coconut milk with the tart brightness of fresh raspberries. This low-effort recipe features chia seeds transforming into a custard-like texture, sweetened lightly with maple syrup and infused with vanilla. Finished with shredded coconut and fresh raspberries, it’s a comforting and fulfilling dish that feels like a gentle, edible hug — perfect for a soft morning or a mindful snack.

Ingredients

Scale

Base 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
Pinch Of Salt (to taste)

Fruit and Toppings

1 cup (≈123 g) Fresh Raspberries
1/4 cup (20 g) Unsweetened Shredded Coconut (for topping)
Optional: Toasted Coconut, Extra Berries, Yogurt (for serving)

Instructions

Combine Base Ingredients: In a medium mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and slightly sweetened. This silky liquid will hydrate the chia seeds evenly.
Add The Chia Seeds: Stir the chia seeds into the coconut milk mixture until they are evenly suspended. Let the mixture rest for 5 minutes, then stir again vigorously to prevent clumping and ensure an even texture.
Rest And Set: Cover the bowl and refrigerate for at least 2 hours, ideally overnight. For a quicker set, refrigerate 30–45 minutes and stir again; the pudding will be scoopable but less firm.
Prepare The Raspberries: Gently rinse the raspberries and pat dry. Reserve about half for blending or mashing to create a bright flavor ribbon, and keep the rest whole for texture and topping.
Layer Or Fold The Fruit: Option A – Fold the mashed raspberries gently into the set pudding for a marbled effect. Option B – Layer plain pudding, mashed raspberries, more pudding, and top with whole raspberries for a visually beautiful presentation.
Top And Serve: Sprinkle shredded coconut and extra berries on top. For extra crunch and flavor, toast the shredded coconut in a dry pan for 2–3 minutes until golden, stirring constantly.

Notes

Too Runny: Add 1–2 tbsp more chia seeds, mix well, and refrigerate for 30–60 minutes.
Too Thick or Grainy: Whisk vigorously with a splash of milk or blend briefly (10–15 seconds) in a blender to smooth texture.
Clumping: Stir again 5–10 minutes after initially mixing chia seeds and liquid to prevent clumps.
Too Sweet: Add lemon zest or a tablespoon of plain yogurt to balance sweetness and add creaminess.
For Lighter Pudding: Substitute 1 cup coconut milk with 1 cup unsweetened almond milk.
Storage: Keeps up to 4 days in an airtight container in the refrigerator; avoid freezing.
Variations: Add protein powder, cocoa powder, citrus zest, or switch raspberries for mango and nuts for tropical flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes (plus at least 2 hours refrigeration)
Category: Breakfast, Dessert, Snack
Method: No-Cook
Cuisine: International

Keywords: chia pudding, raspberry, coconut milk, vegan pudding, healthy breakfast, make-ahead pudding, no-cook dessert, plant-based dessert