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
