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.

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

Frozen Raspberries: You can use frozen raspberries instead of fresh, just thaw them before mashing and mixing.

Non-Dairy Milk: You can substitute coconut milk with almond, oat, or cashew milk for a different flavor.

Sweeteners: Feel free to adjust the sweetness by adding more maple syrup, or using honey, agave nectar, or a sugar substitute.

Add-ins: Add protein powder, nut butter, or granola for extra nutrition and texture.