Creamy Raspberry Chia Pudding is made with coconut milk, mashed raspberries, chia seeds, and a little maple syrup, then blended until silky smooth. It is a vegan, gluten free breakfast or snack that you make ahead, so something sweet and bright is waiting in the fridge when you need it.
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Raspberry Chia Pudding Recipe
Chia seeds soak up liquid and turn it into a thick pudding, and mashed raspberries give it flavor and a natural pink color. The extra step here is blending the pudding right before serving, which turns it from a textured pudding into a smooth, creamy one. Coconut milk makes it richer than almond milk would.
It takes about 20 minutes of hands on time, and then it chills for at least 2 hours, or overnight. This makes 2 servings, and it is adapted from Two Peas & Their Pod with a few changes of my own.
Ingredients
- Unsweetened coconut milk - it gives the pudding a richer, creamier flavor than almond milk.
- Raspberries - fresh or frozen both work, a full cup for real raspberry flavor.
- Maple syrup - agave or honey also work, but honey makes it not vegan.
- Vanilla extract - just a little, to round out the flavor.
- Chia seeds - they absorb the liquid and thicken the pudding.
- Optional toppings - fresh raspberries, granola, shredded coconut, nut butter, chocolate chips, or fresh mint.
Julia's Tip
Do not skip the 15 minute stir. Chia seeds clump together if they sit untouched at the start, and one quick stir after they begin to swell keeps the pudding even instead of lumpy.
If you love chia and raspberries together, my 10 minute chia seed jam is another easy way to use them.
How To Make Raspberry Chia Pudding - Step By Step Photos
- Mash the raspberries with a fork in a bowl, leaving a few small pieces for texture.
- Add the coconut milk, maple syrup, and vanilla and mix well.
- Stir in the chia seeds, let the mixture sit for 15 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight.
- Blend the pudding in a blender until smooth right before serving.
- Spoon into bowls and garnish with raspberries, shredded coconut, and fresh mint.
For another make ahead breakfast, my high protein pumpkin overnight oats work the same way.
What To Top Raspberry Chia Pudding With
- Fresh raspberries
- Granola for crunch
- Shredded coconut
- A spoonful of nut butter
- A few chocolate chips
- Fresh mint
Tips
- Use coconut milk. It makes the pudding richer and creamier than almond milk.
- Stir after 15 minutes. It stops the chia seeds from clumping.
- Thin it if needed. If the pudding turns out too thick, stir in 2 tablespoons of milk before serving.
- Chill it overnight. Two hours works, but overnight gives the best texture.
Variations
- Blend first. Blend everything except the chia seeds together first, then stir in the chia seeds and chill.
- Swap the sweetener. Maple syrup, agave, or honey all work, honey makes it not vegan.
- Use frozen raspberries. Fresh or frozen both work, just thaw them before mashing.
Why Blend Chia Pudding?
Blending turns the pudding smooth and creamy instead of textured and tapioca like. It is optional, but it is what makes this version feel more like a real dessert pudding.
Can I Use Frozen Raspberries?
Yes. Fresh or frozen raspberries both work. Thaw frozen ones first so they mash easily.
What If My Chia Pudding Is Too Thick?
Thin it out with 2 tablespoons of milk before serving and stir or blend until smooth.
Is Raspberry Chia Pudding Vegan And Gluten Free?
Yes, it is gluten free, and it is vegan when you use maple syrup or agave. Honey is not vegan, so skip it if you are cooking for vegans.
How To Store Raspberry Chia Pudding
- To Store. Keep covered in the refrigerator for up to 4 days.
- To Make Ahead. Chill the unblended pudding overnight, then blend and garnish right before serving.
More Make Ahead Breakfasts You'll Love
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Creamy Raspberry Chia Pudding
Method
- Mash the raspberries with a fork in a bowl. You can leave a few small pieces for texture.1 cup raspberries
- Add the coconut milk, maple syrup, and vanilla extract and mix well until combined.¾ cup unsweetened coconut milk, 1 tablespoon pure maple syrup, ½ teaspoon pure vanilla extract
- Stir in the chia seeds and mix thoroughly. Let the mixture sit for 15 minutes, then stir again to prevent clumping.¼ cup chia seeds
- Cover and refrigerate for at least 2 hours, or overnight if you can.
- Right before serving, transfer the pudding to a blender and blend until smooth.
- Spoon into serving bowls and garnish with fresh raspberries, shredded coconut, and a sprig of mint.fresh raspberries, shredded coconut, fresh mint
Nutrition
Notes
- Coconut milk: it gives the pudding a richer, creamier flavor than almond milk.
- Too thick? Thin it out with 2 tablespoons of milk before serving.
- Another method: blend everything except the chia seeds together first, then stir in the chia seeds and chill.
- Vegan: use maple syrup or agave, honey is not vegan.
- Storage: keep covered in the fridge for up to 4 days.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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