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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.