Raspberry Coconut Chia Pudding

This creamy and fruity raspberry coconut chia pudding is made with 6 simple ingredients and only takes 5 minutes to prepare! This creamy vegan chia pudding is a great breakfast or filling snack due to the healthy fats in the coconut milk and chia seeds as well as the vitamins and fiber in the raspberries. 

Why make this recipe?

I know, another chia pudding recipe. But in the interest of only sharing recipes I actually eat and enjoy often, the reality is I eat chia pudding almost every morning for breakfast during the warmer months.

Chia pudding is easy to make, full of those good omega-3s and protein, and infinitely customizable. This Raspberry Coconut Chia Pudding variation is one of my favorites currently because it makes use of the most lovely summer berries and is incredibly satiating due to the entire can of coconut milk called for in the recipe.

This easy vegan breakfast recipe is as tasty and filling as it is beautiful- you’ll be so happy to see these little jars waiting for you in the refrigerator come breakfast time!

How to make this vegan chia pudding:

This recipe calls for only 6 simple ingredients:

1. fresh or frozen raspberries
2. maple syrup
3. canned coconut milk
4. fresh lime juice
5. fresh ginger
6. chia seeds

That’s it! Just blend it all together, split it between 4 jars, and refrigerate overnight.  I chose to blend the raspberries first and scoop a bit into each jar before creating the pudding layer for a fun contrast, but that’s entirely optional.

Raspberry Coconut Chia Pudding Tips and Notes:

• If you don’t have or wish to use a blender or food processor, you could easily mash up the raspberries by hand or simply omit them from the base of the pudding and use them as a topping instead.
• Other seasonal fruits or berries would be equally as delicious to use in this recipe. I am partial to berries over stone fruits, but use what you like!
• If you’re like me and only buy fresh berries a few times a season as a treat, you can definitely use frozen berries in place of the fresh raspberries. I often buy the largest bags of frozen mixed berries that the store offers as they’re more economical and good and nutritious during all seasons. If you do go the frozen berry route, take them out to thaw for at least 30 minutes before using or defrost them in the microwave quickly.
• Please don’t be scared of the full-fat coconut milk I call for in this recipe! I generally like to use any kind of plant milk in my chia pudding and it’s perfectly adequate but occasionally using canned coconut milk instead makes for a luscious mousse-like pudding that keeps me full for much longer due to the higher fat content.
• Fresh ginger isn’t 100% necessary to enjoy this pudding but the zing of fresh ginger goes nicely with the tartness of the raspberries and the creaminess of the coconut milk.
• If you’re not into the texture of chia seeds, try blending the seeds into the base of the pudding to create a smooth texture. I have a blended chocolate chia pudding recipe here.

Raspberry Coconut Chia Pudding

Creamy, fruity, and packed with satiating fat and protein, this raspberry coconut chia pudding is a great breakfast or snack that only takes 5 minutes to prepare! Fresh raspberries, ginger, and lime lend a tart and tangy flavor, the maple syrup adds a natural sweetness, and the chia seeds and coconut milk work together to achieve a thick and creamy texture that sets up beautifully overnight.

• Author: Jillian
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Category: breakfast

Ingredients

Scale 1x2x3x

• 12 oz raspberries (fresh or frozen)
• 1 tbsp maple syrup or sweetener of choice
• 2 tsp lime juice
• 1 inch fresh ginger, peeled and sliced (optional)
• 1 can full-fat coconut milk
• pinch of salt, optional
• 1/4 cup chia seeds

Instructions

1. Place your raspberries and maple syrup into the blender or food processor. If you’re using frozen, try to remember to take them out to thaw ahead of time, or pop them in the microwave for 30 seconds to defrost them before blending.  Blend until mostly smooth (I like to leave some texture).
2. Spoon about a tablespoon or two of this mixture into each serving bowl or container. This is optional, but I like the fruit on the bottom aspect of doing it this way.
3. To the rest of the blended raspberries, add the lime juice, ginger if using, and coconut milk, along with a pinch of salt. Blend until smooth.
4. Pour the chia seeds into the blender or food processor and start to stir them in with a spoon before pulsing several times to fully incorporate the seeds without crushing them.
5. Divide the chia pudding into the serving containers. Top with more fresh raspberries and coconut whip if desired. Refrigerate to chill and thicken for an hour or overnight.