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Raspberry Chia Pudding

A quick, no-bake dessert that combines creamy coconut milk, tangy raspberries, and nutritious chia seeds for a delightful treat.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 cup raspberries (fresh or frozen) Mash lightly for a textured compote; use frozen when raspberries are out of season.
  • 2 cups unsweetened coconut milk (or almond milk) Full-fat coconut makes it creamier as an indulgent treat.
  • 1/2 cup chia seeds Black chia seeds give the signature texture; white chia will work too.
  • 3 tablespoons maple syrup or honey Adjust to taste; for a low-sugar swap, use 2 tablespoons monk fruit syrup.
  • 1 teaspoon vanilla extract Boosts warmth and rounds flavors.
  • 1 piece zest of lemon Optional, brightens the berry notes.
  • 1 pinch sea salt Enhances sweetness and depth.
Optional toppings
  • fresh raspberries
  • toasted coconut flakes
  • crushed almonds
  • granola
  • Greek yogurt For tang.

Method
 

Preparation
  1. Prepare the raspberry compote: In a small saucepan over medium-low heat, combine the raspberries and 1 tablespoon of maple syrup. Stir gently until the berries break down and release their juices, about 3 to 5 minutes. Remove from heat and let cool slightly.
  2. Mix the base: In a bowl, whisk together the coconut milk, remaining maple syrup, vanilla extract, lemon zest, and a pinch of sea salt until smooth.
  3. Combine chia seeds: Stir the chia seeds into the milk mixture, making sure there are no clumps. Let sit for 5 minutes, then stir again to distribute seeds evenly.
Assembly
  1. Spoon half of the chia mixture into serving jars or bowls, add a layer of the raspberry compote, then top with the remaining chia mixture.
  2. Swirl slightly if you like a marbled effect.
Chill
  1. Cover and refrigerate for at least 2 hours, preferably overnight.
Serve
  1. Before serving, top with extra fresh raspberries, toasted coconut, or granola for crunch. Enjoy immediately.

Notes

The pudding will firm up slightly the longer it sits; stir before serving to loosen. Not suitable for freezing as chia texture can become too gelatinous after thawing.