Raspberry Coconut Chia Seed Pudding

Why You’ll Love This Recipe

This Raspberry Coconut Chia Seed Pudding is an ideal choice for anyone looking for a light yet fulfilling dessert or breakfast. The chia seeds not only provide a satisfying texture but also pack a punch of fiber and healthy fats. The coconut milk brings a smooth, tropical creaminess, while the fresh raspberries add a zesty sweetness. With just a few ingredients and minimal prep time, you can create a dessert that’s as nutritious as it is tasty. Plus, it’s customizable with your favorite toppings like granola, nuts, or nut butter, making it a versatile option for any time of day.

Ingredients

• ½ cup fresh raspberries, mashed (plus more for topping)
• 1 ¼ cup coconut milk (from the carton, not canned)
• 4 tablespoons chia seeds
• 2 teaspoons maple syrup (or more to taste)
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Toppings of choice: Fresh berries, granola, nuts, nut butter, etc.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium-sized bowl, combine the mashed raspberries, coconut milk, chia seeds, maple syrup, lemon juice, vanilla extract, and salt. Stir well until everything is evenly mixed.
2. Cover the bowl with plastic wrap or transfer the mixture into individual jars or containers.
3. Refrigerate for at least 4 hours or overnight. The chia seeds will absorb the coconut milk and thicken the mixture into a creamy pudding.
4. After the pudding has set, stir it well. If it’s too thick, you can add a little more coconut milk to adjust the consistency.
5. Serve the pudding in bowls or jars, and top with additional fresh raspberries or your favorite toppings, such as granola, nuts, or a drizzle of nut butter.
6. Enjoy immediately or store in the fridge for up to 2 days.

Servings and Timing

This recipe yields about 2 servings. It takes around 10 minutes to prepare and requires at least 4 hours (or overnight) for the pudding to set in the refrigerator.

Variations

• Berries: You can replace raspberries with other berries like blueberries, blackberries, or strawberries, or even a mix of several fruits.
• Sweeteners: If you prefer a different sweetener, you can substitute the maple syrup with honey, agave nectar, or stevia. Adjust to taste.
• Dairy-Free: Use any non-dairy milk like almond milk, oat milk, or cashew milk instead of coconut milk for a different flavor profile.
• Add-ins: Stir in some protein powder or a tablespoon of nut butter for an extra boost of nutrition.

Storage/Reheating

• Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. Make sure to add toppings just before serving to keep them fresh.
• Reheating: This pudding is meant to be enjoyed cold. If you prefer it slightly warmer, you can let it sit at room temperature for 10-15 minutes before serving, but it’s best served chilled.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just thaw them before mashing and incorporating them into the pudding.

Can I make this recipe ahead of time?

Yes, this pudding is perfect for meal prep! You can prepare it the night before and store it in the fridge for a quick, ready-to-eat breakfast or snack the next day.

Can I use a different type of milk instead of coconut milk?

Definitely! You can swap coconut milk for almond milk, oat milk, or any other non-dairy milk. Coconut milk adds a creamy, tropical flavor, but other milks will work as well.

Can I add more sweetener to this recipe?

Yes, if you prefer a sweeter pudding, you can add more maple syrup or use another sweetener like honey or agave nectar to taste.

How do I prevent the pudding from being too thick?

If the pudding becomes too thick after refrigerating, just stir in a little more coconut milk to reach your desired consistency.

Can I use a sugar substitute for the maple syrup?

Yes, you can use a sugar substitute like stevia, monk fruit, or erythritol. Just be sure to adjust the quantity to your sweetness preference.

Can I make this pudding with other fruits?

Absolutely! This recipe works well with many fruits like strawberries, blueberries, or even mango. You can mix and match to create different flavor combinations.

How long does the pudding last in the fridge?

This pudding will stay fresh in the fridge for up to 2 days. After that, the texture may start to change, but it’s still safe to eat.

Can I use plain Greek yogurt instead of coconut milk?

Plain Greek yogurt can be used, but it will create a thicker, less creamy pudding. If you prefer a creamy texture, coconut milk or another non-dairy milk is recommended.

How do I serve this pudding?

You can serve this pudding in individual jars, bowls, or even in glasses for a fancy presentation. Top with your favorite fruits, granola, or nuts for added crunch and flavor.

Conclusion

This Raspberry Coconut Chia Seed Pudding is a delicious and nutritious way to satisfy your sweet tooth while keeping things light and healthy. With its creamy coconut milk base, tart raspberries, and the satisfying texture of chia seeds, it’s a refreshing treat that’s easy to make and even easier to enjoy. Customize it with your favorite toppings, and you have a versatile dessert or breakfast that’s perfect for any occasion!

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