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Julia

Creamy Raspberry Chia Pudding

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A creamy raspberry chia pudding made with coconut milk, mashed raspberries, chia seeds, and maple syrup, then blended until silky smooth. A vegan, gluten free breakfast or snack you make ahead.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 371
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
Optional Toppings
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Equipment

Method
 

  1. Mash the raspberries with a fork in a bowl. You can leave a few small pieces for texture.
    1 cup raspberries
  2. 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
  3. 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
  4. Cover and refrigerate for at least 2 hours, or overnight if you can.
  5. Right before serving, transfer the pudding to a blender and blend until smooth.
  6. Spoon into serving bowls and garnish with fresh raspberries, shredded coconut, and a sprig of mint.
    fresh raspberries, shredded coconut, fresh mint

Nutrition

Calories: 371kcalCarbohydrates: 28gProtein: 6gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 18mgPotassium: 438mgFiber: 13gSugar: 12gVitamin A: 31IUVitamin C: 19mgCalcium: 174mgIron: 4mg

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.

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