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Raspberry Chia Pudding

A quick, delicious, and healthy treat that combines chia seeds and fresh raspberries with coconut milk for a creamy texture.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup coconut milk (or any milk you prefer, almond milk works wonders)
  • 1/4 cup chia seeds
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish) You can also use frozen raspberries, but they may make the pudding watery.
  • 1 pinch salt

Method
 

Preparation
  1. In a bowl or a jar, combine the coconut milk, chia seeds, honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk it together until it’s blended smooth.
  2. Cover the mixture and refrigerate for at least 2 hours (or overnight) to allow the chia seeds to swell.
  3. Once the pudding is ready, gently fold in the fresh raspberries, either crushing them for a vibrant color or leaving them whole for bursts of fruit.
  4. Spoon the pudding into bowls or jars for serving, and garnish with extra fresh raspberries.

Notes

To customize, try adding banana or nut butter. For storage, keep extras in an airtight container in the fridge for up to three days. Stir well before serving if separation occurs.