Description

Raspberry Coconut Chia Pudding is a simple, low-effort recipe that blends the creamy silkiness of full-fat coconut milk with the custardy texture of chia seeds, sweetened lightly with maple syrup and brightened by fresh raspberries. This pudding is adaptable, indulgent yet nourishing, and perfect as a breakfast or light dessert that keeps you full for hours.

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 or Agave as alternatives)
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 sweet. This creates a silky base that hydrates the chia seeds evenly.
Add The Chia Seeds: Stir in the chia seeds until they are evenly suspended throughout the liquid. Let the mixture sit for 5 minutes, then stir again briskly to prevent clumps and ensure an even pudding texture.
Rest And Set: Cover the bowl and refrigerate the mixture for at least 2 hours, preferably overnight, to allow the chia seeds to absorb the liquid and set into pudding. If short on time, refrigerate for 30–45 minutes and stir again; the pudding will be scoopable but less set.
Prepare The Raspberries: Gently rinse the raspberries and pat them dry. Reserve about half for blending or mashing and keep the rest whole for texture and topping.
Layer Or Fold The Fruit: Option A: Gently fold the mashed raspberries into the set chia pudding to create a marbled effect. Option B: Layer plain chia pudding, then a layer of mashed raspberries, finishing with more pudding and whole raspberries on top, creating a visually beautiful presentation in jars.
Top And Serve: sprinkle shredded coconut and extra berries on top. For added crunch and flavor, toast the shredded coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly until golden brown.

Notes

If the pudding is too runny, add 1–2 tablespoons more chia seeds, mix well, and refrigerate for another 30–60 minutes.
If the pudding is too thick or grainy, whisk vigorously with a splash of milk or briefly blend in a blender for 10–15 seconds for a smoother texture.
Stir the chia mixture again 5–10 minutes after initial mixing to prevent clumping.
To reduce sweetness, add lemon zest or a tablespoon of plain yogurt to counterbalance the sugar.
Variation ideas include adding protein powder, cocoa powder for a chocolate twist, citrus zest for brightness, or substituting mango for raspberries for a tropical version.
Store the pudding in airtight containers in the refrigerator for up to 4 days. Avoid freezing as it negatively affects texture and fruit quality.
For a lighter pudding, substitute 1 cup of coconut milk with 1 cup unsweetened almond milk.
Use small bowls or glass jars to serve, enabling mindful eating experiences.
Recommended serving size is about 1/2 to 2/3 cup per portion before toppings.

Prep Time: 10 minutes
Cook Time: 0 minutes (plus at least 2 hours refrigeration time)
Category: Breakfast
Method: No-Cook
Cuisine: Fusion

Keywords: chia pudding, raspberry pudding, coconut milk pudding, healthy breakfast, vegan dessert, make-ahead pudding, easy breakfast recipe, fiber rich pudding, dairy free dessert