This easy raspberry coconut chia pudding is the perfect spring pick-me-up. Great for breakfast, snacks, brunch, or even a treat!
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Have you ever had a chia pudding and just felt meh about it? It’s a pretty simple and basic recipe, but this raspberry coconut chia pudding changes your thoughts on it.
The hack to a better chia pudding is simple: layer your flavors. It’s no different than how you’d increase flavor in your savory dishes.
With this, we are layering raspberry flavor into our actual chia pudding and then letting our toppings heightened the flavors and textures even more. When you take a bite, you’ll instantly be in heaven!
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Why You’ll Love This Recipe
- Easy – This base recipe takes just a 5 minutes to toss together and then it’s just waiting on it to thicken.
- Meal Prep – These are good in the fridge for up to 5 days, making it a great meal prep option
- Restaurant-Worthy – You will feel like you just got this chia pudding from your favorite bakery! It will wow anyone you serve it too.
Recipe Ingredients
Gather your ingredients!
Chia Seeds
Chia seeds are tiny, edible seeds from a plant in the mint family. They are amazing for improving gut health, adding omega 3s, protein, and fiber.
When you add a liquid and allow it to soak, they expand in size and become softer.
Substitute: Because chia seeds are the main ingredient in this recipe, there is not a substitute for it.
Coconut Milk
This is from the carton, not canned coconut milk that you want to use for this recipe.
Substitute: You can use any non-dairy milk for this recipe. We have made with almond, soy and coconut ourselves. You CAN use canned coconut milk for this, but we wanted to clarify that’s not what we used for this recipe.
Lemons and Raspberries
We need both of these to bring the flavor together. We recommend using fresh lemons and raspberries only for this dish.
Substitute: Want to switch it up, try lime in place of lemons or swap the berries for blueberries, blackberries, or strawberries.
Maple Syrup
A little sweetener gives a big pop of flavor. We love using maple syrup over other liquid sugars because it adds a unique and bold sweetness.
Substitute: You can use any liquid sweetener like date syrup, agave, or brown rice syrup.
Salt
Salt is an optional ingredient, but one that we always add. The pinch of salt allows the flavors to really pop.
Vanilla
You don’t technically need this ingredient, but we love to add some flavoring to make the dish even more flavorful.
Substitute: Feel free to get creative and add other flavorings like almond or even raspberry extracts. You can do this in addition to the vanilla, use ½ and ½ with the vanilla, or totally replace the vanilla with it.
See my recipe card below for a complete list of the ingredients with measurements.
Topping ideas for Chia Pudding
There are endless combinations for chia pudding toppings. In the photos we are using coconut yogurt, fresh mango cubes, and slices almonds. Here’s some other ideas:
- Fresh Fruit – Think berries like blueberries or raspberries, bananas, papaya cubes, pineapple, or kiwi, etc
- Nuts or Seeds – Pumpkin seeds, pecans, cashews, etc
- Chocolate – chips or shreds, cacao nibs, or a dusting of cocoa powder is always fun
- Granola – homemade granola or store-bought adds a nice texture balance
- Whipped Cream – especially if you’re trying to make this more of a dessert – homemade vegan whipped cream or store bought works great
- Coconut shreds – I love added coconut shreds to anything sweet!
Get creative and switch it up frequently to always feel like you’re trying something new!
Other Vegan Berry Dishes to Try:
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Raspberry Coconut Chia Seed Pudding
Ingredients
- ½ cup fresh raspberries, mashed + more for topping
- 1 ¼ cup coconut milk (from the carton, not canned)
- 4 tablespoons chia seeds
- 2 teaspoon maple syrup, more or less to taste
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Toppings of choice: fresh berries or other fruit, granola, nuts, nut butter, etc
Instructions
- Mash ½ cup raspberries in a jar or bowl with the back of a fork until no large chunks remain.
- In the same container, stir in 1 ¼ cup coconut milk, 4 tablespoon chia seeds, teaspoon maple syrup, 2 teaspoon lemon juice, ½ teaspoon vanilla, and ⅛ teaspoon salt. Combine well. Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, continue to let sit until thickened or if you need it sooner, add another tablespoon of chia seeds, stir and refrigerate for another 30 minutes or so.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
Notes
Video
Nutrition
Recipe FAQs:
Coconut milk is the only thing we need to consider. Use a safe for you non-dairy milk and you have a top 9 allergen free option.
Store in a tightly sealed container in the fridge until ready to eat. It is good for 5 days when stored properly.
Yes! Once thickened completely, you can freeze your raspberry coconut chia seed pudding in a freeze safe jar or container with a lid. Consume within 3 months. To thaw, place in the refrigerator overnight and allow to thaw entirely. Do not add toppings when freezing, but rather wait until thawed and ready to eat.
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