A naturally sweet, refreshing pudding made with creamy coconut milk, fresh raspberries, and nutrient-dense chia seeds, this Raspberry Chia Pudding is the kind of recipe I turn to when I want something both healthy and satisfying. Whether I’m prepping breakfast ahead of time or need a midday snack that feels like a treat, this easy dish always hits the mark. It’s packed with fiber, antioxidants, omega-3s, and plant-based goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh or frozen raspberries
1–2 tablespoons maple syrup (to taste)
⅓ cup chia seeds
1 teaspoon vanilla extract
1 ½ cups canned full-fat coconut milk (or other plant-based milk)
Optional: additional raspberries and coconut flakes for topping
Directions
I start by mashing the raspberries in a medium bowl with a fork until they’re mostly broken down.
Then, I stir in the maple syrup and vanilla extract to sweeten and flavor the base.
I pour in the coconut milk and mix everything until it’s well combined.
Next, I add the chia seeds and stir them in thoroughly to ensure they’re evenly distributed.
I cover the bowl and refrigerate it for at least 4 hours, or preferably overnight, to let the pudding thicken.
Before serving, I give it a good stir, divide it into portions, and top it with extra raspberries and a sprinkle of coconut flakes if I’m feeling fancy.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 0 minutes
Chill time: 4 hours
Total time: 4 hours 5 minutes
Calories: 250 kcal per serving
Variations
I sometimes use almond milk or oat milk in place of coconut milk for a lighter texture.
If I want a smoother pudding, I blend the raspberries with the coconut milk before adding the chia seeds.
For extra texture, I mix in shredded coconut or chopped nuts before chilling.
I swap maple syrup with agave nectar or honey (if not strictly vegan).
To change up the fruit, I use strawberries, blueberries, or a berry mix depending on what’s in season.
Storage/Reheating
I store the pudding in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep, and I like to portion it into small jars for grab-and-go breakfasts. Since it’s a cold dish, there’s no need to reheat it, but I always give it a stir before eating in case it has settled.
FAQs
How long does chia pudding last in the fridge?
Chia pudding stays fresh in the fridge for up to 5 days. I like to keep it in individual containers to make it easier to grab when I need a quick snack or breakfast.
Can I freeze raspberry chia pudding?
Yes, I can freeze it in single portions for up to a month, though the texture might change slightly after thawing. I let it thaw in the fridge overnight before eating.
Why didn’t my chia pudding thicken?
If the chia seeds didn’t absorb enough liquid, it might be because they weren’t stirred well or the ratio was off. I make sure to mix the seeds thoroughly and give them enough time—at least 4 hours—to absorb the liquid.
Can I use a different fruit instead of raspberries?
Absolutely. I like using strawberries, blueberries, blackberries, or even mango. The recipe is flexible and works with most fruits.
Is this recipe keto-friendly?
Since it contains maple syrup and raspberries, it’s not strictly keto. But I can make it low-carb by using a keto-friendly sweetener like stevia or monk fruit and limiting the fruit portion.
Conclusion
Raspberry Chia Pudding is one of those simple recipes that proves healthy eating doesn’t have to be complicated or boring. With a creamy texture, refreshing flavor, and a boost of nutrition in every spoonful, it’s a staple I come back to time and again—especially when I want something make-ahead, delicious, and nourishing.
Recipe:
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Raspberry Chia Pudding
- Total Time: 4 hours 5 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A naturally sweet, creamy, and refreshing pudding made with coconut milk, raspberries, and chia seeds. This dairy-free, gluten-free treat is rich in fiber, omega-3s, and antioxidants, making it perfect for a healthy breakfast or snack.
Ingredients
1 cup fresh or frozen raspberries
1–2 tablespoons maple syrup (to taste)
1 teaspoon vanilla extract
1 ½ cups canned full-fat coconut milk (or other plant-based milk)
⅓ cup chia seeds
Optional: additional raspberries and coconut flakes for topping
Instructions
- Mash the raspberries in a medium bowl with a fork until mostly broken down.
- Stir in the maple syrup and vanilla extract.
- Pour in the coconut milk and mix until well combined.
- Add the chia seeds and stir thoroughly to evenly distribute.
- Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
- Before serving, stir the pudding, divide into portions, and top with extra raspberries and coconut flakes if desired.
Notes
Use almond or oat milk for a lighter version.
Blend raspberries with coconut milk for a smoother texture.
Mix in shredded coconut or chopped nuts for extra texture.
Substitute maple syrup with agave nectar or honey (if not strictly vegan).
Try different fruits like strawberries, blueberries, or mango.
Store in the fridge up to 5 days in an airtight container.
Freeze in single portions for up to 1 month; thaw in fridge before eating.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
