Raspberry Chia Pudding (Coconut Milk) – Creamy, Fresh, and Easy

This raspberry chia pudding is simple, creamy, and bright with fresh berry flavor. It takes just a few minutes to mix, then sets in the fridge while you get on with your day. The coconut milk makes it rich and satisfying without being heavy.

It’s great for breakfast, a midday snack, or a light dessert. Make it the night before and wake up to something delicious and ready to go.

Print Recipe

Raspberry Chia Pudding (Coconut Milk) - Creamy, Fresh, and Easy

Prep Time10 minutes mins

Total Time10 minutes mins

Servings: 4 servings

Ingredients

• 1 can (13.5–14 oz) full-fat coconut milk, well shaken
• 1/2 cup raspberries (fresh or frozen, plus more for topping)
• 3 tablespoons chia seeds
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: extra raspberries, toasted coconut flakes, sliced almonds, cocoa nibs, or lemon zest

Instructions

• Mash the berries: In a bowl, lightly mash the raspberries with a fork to release their juices. Leave some chunks for texture.
• Whisk the base: In a separate medium bowl, whisk coconut milk, maple syrup, vanilla, and a pinch of salt until smooth.If the coconut milk is separated, whisk well to combine the cream and liquid.
• Add chia seeds: Stir in the chia seeds and mashed raspberries. Mix thoroughly so no clumps of seeds remain.
• Let it thicken: Cover and refrigerate for 10 minutes. Remove, stir again to redistribute the seeds, then return to the fridge.
• Chill fully: Refrigerate for at least 2 hours, or overnight for a thicker set.The pudding should be spoonable and creamy.
• Serve: Spoon into bowls or jars and top with extra raspberries and your favorite add-ons. Taste and add a drizzle of syrup if you prefer it sweeter.

What Makes This Recipe So Good

• Ultra creamy texture: Full-fat coconut milk gives the pudding a lush, pudding-like consistency.
• Balanced flavor: Sweet-tart raspberries keep it fresh and not overly sweet.
• No cooking required: Stir, chill, and enjoy—perfect for busy mornings.
• Make-ahead friendly: Lasts several days in the fridge, so you can prep once and eat all week.
• Flexible: Works with fresh or frozen raspberries and a variety of sweeteners.

What You’ll Need

• 1 can (13.5–14 oz) full-fat coconut milk, well shaken
• 1/2 cup raspberries (fresh or frozen, plus more for topping)
• 3 tablespoons chia seeds
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: extra raspberries, toasted coconut flakes, sliced almonds, cocoa nibs, or lemon zest

Step-by-Step Instructions

1. Mash the berries: In a bowl, lightly mash the raspberries with a fork to release their juices. Leave some chunks for texture.
2. Whisk the base: In a separate medium bowl, whisk coconut milk, maple syrup, vanilla, and a pinch of salt until smooth.

   If the coconut milk is separated, whisk well to combine the cream and liquid.

3. Add chia seeds: Stir in the chia seeds and mashed raspberries. Mix thoroughly so no clumps of seeds remain.
4. Let it thicken: Cover and refrigerate for 10 minutes. Remove, stir again to redistribute the seeds, then return to the fridge.
5. Chill fully: Refrigerate for at least 2 hours, or overnight for a thicker set.

   The pudding should be spoonable and creamy.

6. Serve: Spoon into bowls or jars and top with extra raspberries and your favorite add-ons. Taste and add a drizzle of syrup if you prefer it sweeter.

How to Store

• Refrigerator: Store in sealed jars or containers for 4–5 days.
• Make-ahead tip: Portion into single-serve jars for grab-and-go breakfasts.
• Freezer: You can freeze for up to 1 month, but the texture softens after thawing. Thaw overnight in the fridge and stir before serving.

Why This is Good for You

• Fiber-rich: Chia seeds are loaded with soluble fiber, which supports digestion and helps you feel full.
• Healthy fats: Coconut milk provides satisfying medium-chain fats for steady energy.
• Omega-3s: Chia seeds offer plant-based omega-3 fatty acids, which are great for heart health.
• Antioxidants: Raspberries bring vitamin C and polyphenols that support immune health.

What Not to Do

• Don’t skip the second stir: If you don’t stir after 10 minutes, the chia can clump and set unevenly.
• Don’t use only light coconut milk: It can turn out thin.

  If using light coconut milk, add 1 extra teaspoon of chia seeds.

• Don’t over-sweeten early: Sweetness increases as flavors meld. Start with less and adjust when serving.
• Don’t add acid too early: If adding lemon juice, mix it in right before serving to keep the coconut milk smooth.

Variations You Can Try

• Lemon-raspberry: Add 1 teaspoon lemon zest to the base and a squeeze of lemon just before serving.
• Chocolate swirl: Whisk 1 tablespoon cocoa powder into half the base, then layer chocolate and raspberry mixtures.
• Protein boost: Stir in a scoop of unflavored or vanilla protein powder; add an extra splash of coconut milk if it thickens too much.
• Nutty crunch: Top with toasted almonds, pistachios, or coconut flakes for texture.
• Low-sugar: Use a few drops of liquid stevia or monk fruit instead of maple syrup.
• Berry blend: Swap half the raspberries for strawberries or blueberries.

FAQ

Can I use frozen raspberries?

Yes. Thaw them first and drain excess liquid so the pudding doesn’t get watery.

Lightly mash and proceed as directed.

How do I fix pudding that’s too thin?

Stir in 1 to 2 teaspoons more chia seeds and chill for another 20–30 minutes. If it’s still loose, give it more time—chia continues to thicken.

Can I make this without coconut milk?

Yes. Use almond milk, cashew milk, or oat milk.

For thinner milks, increase chia seeds by 1 teaspoon to ensure a good set.

Is this recipe vegan?

It is if you use maple syrup or another plant-based sweetener. If you use honey, it’s not strictly vegan.

How much is one serving?

This recipe makes about 2 generous servings or 3 smaller ones. Each serving is roughly 1/2 to 3/4 cup, depending on toppings.

Do I need to wash chia seeds?

No.

Just stir them well into the liquid, then stir again after 10 minutes to prevent clumping.

Wrapping Up

Raspberry chia pudding with coconut milk is an easy, reliable recipe that tastes like dessert but works for breakfast. It’s creamy, bright, and endlessly customizable. Keep a batch in the fridge, switch up your toppings, and you’ll have something delicious ready whenever you need it.