Raspberry Coconut Chia Pudding

Why This Recipe Works

This pudding uses coconut milk and chia seeds to make a thick, creamy texture without baking. The chia seeds soak up the liquid and form a soft gel. Fresh raspberries add bright tart flavor. Shredded coconut adds mild crunch and more coconut taste. The recipe is simple and fast to mix, and it chills into a ready-to-eat snack or breakfast.

If you want another easy fruit dessert, try this lemon raspberry delight for a different bright flavor.

Raspberry Coconut Chia Pudding is a light, healthy dish you can make ahead. You mix a few ingredients, chill, and serve. It works for breakfast, snack, or a small dessert. The pudding stays fresh in the fridge for days, so it is good for meal prep. If you enjoy simple sweet treats, you might also like these easy banana pudding brownies as another quick option.

Why you should try this recipe

• It is quick to make and needs no oven.
• It uses whole foods: seeds, coconut milk, and fruit.
• It is good for many diets: vegetarian and easily vegan if you use maple syrup.
• You can change toppings to fit your taste.

How to make Raspberry Coconut Chia Pudding

This section shows the steps to mix and chill the pudding. Follow the simple steps below.

Ingredients :

• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1/2 cup fresh raspberries
• 1/4 cup shredded coconut
• Pinch of salt
• Toppings: cherry, granola, nuts

Equipments Needed

• Bowl
• Spoon or whisk
• Measuring cups and spoons
• Refrigerator-safe container or jar
• Spoon for serving

Step-by-Step Instructions :

1. In a bowl, mix coconut milk, chia seeds, maple syrup, and salt.
2. Stir well and let it sit for 5 minutes.
3. Stir again to break up any clumps.
4. Add raspberries and shredded coconut.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Serve chilled with desired toppings like a cherry, granola, or nuts.

How to serve Raspberry Coconut Chia Pudding

Serve the pudding cold. Add fresh raspberries, a cherry, or sprinkle granola or nuts on top. You can layer it in a glass with extra fruit for a pretty look. It works well in small jars for on-the-go snacks.

How to store Raspberry Coconut Chia Pudding

Keep the pudding in a covered container in the fridge. It will stay good for up to 4 days. If the pudding thickens more after sitting, stir in a splash of coconut milk before serving.

Tips & Tricks

• Use full-fat coconut milk for creamier pudding.
• Stir after 5 minutes to stop chia seeds from clumping.
• Mash a few raspberries into the mix for a pink color and more flavor.
• If you prefer less sweet, use 1 tablespoon of sweetener or none.
• For a warm twist, add warm coconut milk and eat right away, but texture will differ.
  You can also pair this with richer desserts like classic sticky toffee pudding for a special treat after a meal.

Variations & Substitutions

• Swap raspberries for strawberries, blueberries, or mango.
• Use almond or oat milk if you do not want coconut flavor.
• Replace maple syrup with honey or a sugar-free sweetener.
• Add a dash of vanilla or cinnamon for extra warmth.
• Mix in protein powder for a higher-protein snack.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw them first or mix them in frozen, but thawing gives a smoother texture.

Q: How thick will this get?
A: It usually becomes thick like pudding after 2 hours. Overnight gives the thickest result.

Q: Can I make this ahead for the week?
A: Yes. Store in the fridge up to 4 days in a covered jar or container.

Q: Is chia pudding good for weight loss?
A: Chia seeds are full of fiber and can help you feel full. Keep portion sizes in mind.

Q: Can I double the recipe?
A: Yes. Use a larger bowl and the same ratio of ingredients.

Conclusion

This Raspberry Coconut Chia Pudding is easy to make and good for many meals. For another raspberry chia variation, see this helpful guide on Raspberry Chia Pudding. If you want a slightly different take with coconut notes and step-by-step photos, check this Coconut Raspberry Chia Pudding – Orchids + Sweet Tea.

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