Introduction

Raspberry Coconut Chia Pudding is a delightfully creamy and nourishing dish that feels like both dessert and breakfast. The combination of silky coconut milk, tart raspberries, and custardy chia seeds creates a comforting treat that keeps you full for hours. Perfect for a restful morning or a mindful snack.

A clear glass jar filled with three visible layers of raspberry coconut chia pudding; the bottom and middle layers are a pinkish-purple chia pudding mixture with numerous small dark chia seeds and scattered whole raspberries inside, creating a textured pattern, while the top layer is piled with fresh, bright red raspberries with tiny green leaves on some. The jar is placed on a white marbled surface with loose raspberries around it, a gold spoon nearby, and a half coconut shell in the background, softly blurred. 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 mixed.

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.
Step 3: Cover the bowl and refrigerate for at least 2 hours, ideally overnight, until the pudding sets to a custardy texture.
Step 4: Gently rinse and pat dry the raspberries. Reserve about half for blending or mashing, leaving the rest whole for texture and topping.

Step 5: Choose how to combine fruit and pudding:
- Option A: Gently fold mashed raspberries into the chia pudding for a marbled effect.
- Option B: Layer plain pudding, mashed raspberries, more pudding, and top with whole raspberries for a beautiful presentation.

Step 6: Sprinkle shredded coconut and additional berries on top. For extra crunch, toast the shredded coconut in a dry pan for 2–3 minutes until golden, stirring constantly.

Tips & Variations

For a lighter pudding, substitute 1 cup of coconut milk with 1 cup of unsweetened almond milk.
If too runny, add 1–2 tbsp chia seeds and refrigerate for another 30–60 minutes.

For a smoother texture, whisk vigorously with extra milk or blend briefly in a blender.
Add 1 scoop of protein powder to boost protein content, adjusting liquid slightly.
Try adding 1 tbsp unsweetened cocoa powder for a chocolate raspberry version.

Incorporate lemon or orange zest for a bright citrus note.
Replace raspberries with diced mango and top with toasted macadamia nuts for a tropical twist.

Storage

Store the pudding in an airtight container in the refrigerator for up to 4 days. Texture may soften and flavors may change after a couple of days. Avoid freezing as it affects texture and the fruit may become mushy. Stir before serving and add fresh berries as desired.

How to Serve

A clear glass jar filled with three layers of pink raspberry coconut chia pudding that has visible chia seeds and embedded whole raspberries inside. The pudding is topped with a small cluster of fresh bright red raspberries with green leaves, adding a fresh touch. The jar sits on a white marbled surface with more raspberries scattered around and a spoon and coconut half slightly blurred in the background. The texture of the pudding looks creamy with the chia seeds creating a speckled pattern throughout. 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 keeps well for up to 4 days when stored in an airtight container. Raspberries might soften after 2–3 days, so consider adding fresh ones when serving if preferred.

Can I use frozen raspberries?

Yes, thaw and drain frozen raspberries before using to avoid extra moisture. You can also fold them in frozen and let them defrost in the fridge, but this may increase liquid in the pudding.