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.


  • 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


  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.