Hey friends! I’m super excited to share this easy and yummy recipe Raspberry Chia Pudding. It’s smooth, fruity, and full of healthy stuff like chia seeds and coconut yogurt. I love making this ahead of time so I can enjoy a sweet and healthy snack any day of the week. With just 5 ingredients, this pudding is a fun way to eat something that feels like dessert but it’s good for you too!
Method
Blend the Base:
To begin, grab your blender and add the coconut milk, frozen raspberries, and honey (or maple syrup if you’re making it vegan). Blend everything together until the mixture is completely smooth and turns a beautiful raspberry pink. This step is important because it helps the raspberries break down fully and mix evenly with the liquid, giving your pudding a sweet and fruity flavor in every bite.
Mix It All Up:
Once the raspberry blend is ready, pour it into a large mixing bowl or container. Now it’s time to add the chia seeds and coconut yogurt. Stir everything together slowly but thoroughly, making sure there are no clumps of seeds or yogurt left behind. The chia seeds will start absorbing the liquid soon, so it’s really important to mix well now to get a smooth pudding later.
Let It Chill:
After mixing, cover the container and place it in the fridge. Let it chill for at least 4 hours, though overnight works even better. This resting time allows the chia seeds to soak up the liquid and expand, which turns the mixture from runny to thick and pudding-like. Be patient this step makes all the difference in the final texture!
Serve and Enjoy:
Once your chia pudding has set, it’s ready to serve! Divide the pudding into four small jars or cups. If you like, add a spoonful of extra coconut yogurt on top for extra creaminess. I love finishing mine off with fresh raspberries and a sprinkle of shredded coconut it looks so pretty and adds a little extra texture and flavor. Now your raspberry chia pudding is ready to enjoy!
Necessary Tools
- Blender
- Large mixing bowl or container
- Measuring cups and spoons
- Mixing spoon
- 4 small jars or cups with lids
💕 Raspberry Chia Pudding A Pretty and Tasty Treat!
Cuisine: MexicanDifficulty: Easy4
servings10
minutes00
minutes10
minutesIngredients
240ml coconut milk (or any dairy-free milk)
150g frozen raspberries
70g chia seeds
240ml coconut yogurt
20ml honey (use maple syrup if you want it vegan)
Directions
- Blend the Base:
In a blender, add the coconut milk, honey, and frozen raspberries. Blend until it’s smooth and pink! - Mix It All Up:
Pour the raspberry blend into a large container. Add the chia seeds and coconut yogurt. Mix everything really well so there are no clumps. - Let It Chill:
Put the container in the fridge and let it sit for at least 4 hours. This gives the chia seeds time to soak up the liquid and get all pudding-like. - Serve and Enjoy:
After it’s set, divide the pudding into 4 jars. Add more coconut yogurt on top if you like. I love to top mine with fresh raspberries and shredded coconut!
Notes
- Stir well before chilling so the chia seeds don’t clump at the bottom.
- Don’t skip the chill time chia seeds need a few hours to soak and turn into pudding.
- If your pudding is too thick after chilling, just add a little extra milk and mix again.
Serving Suggestions
- Eat it for breakfast, a snack, or even a light dessert.
- Try it with granola, banana slices, or a few chocolate chips on top!
- Great for lunchboxes or after-school treats.
Fun Fact
Did you know that chia seeds come from a plant in the mint family? They may be tiny, but they’re packed with omega-3, fiber, and protein. That means they help your brain, belly, and muscles!
Conclusion
This Raspberry Chia Pudding is one of my favorite make-ahead snacks. It’s creamy, fruity, and full of healthy goodness. Plus, it looks so pretty in a jar! Try it out and let me know how you top yours. Happy snacking, friends! 😊
