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–+ servings

Vanilla Raspberry Chia Pudding

A nourishing and heartwarming chia pudding packed with flavors, ideal for a comforting treat any time of the day.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup coconut milk Creamy and rich, any plant-based milk works.
  • 1/4 cup chia seeds These will swell and turn into a gel-like consistency.
  • 2 tbsp maple syrup Or honey if preferred, note vegan considerations.
  • 1 tsp vanilla extract Use pure extract for the best flavor.
  • 1 cup raspberries, fresh or frozen Can substitute with blueberries or strawberries.
  • 1 pinch salt Sea salt is recommended to enhance flavor.
Optional Topping
  • to taste toasted coconut flakes Adds a delightful crunch.

Method
 

Mix the Milk and Chia Seeds
  1. In a medium-sized bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt.
  2. Let it sit for about 5 minutes, then give it another stir to prevent clumps.
Chill Out
  1. Cover the bowl with cling film and place it in the fridge for at least an hour to set.
Create the Raspberry Layer
  1. In a small saucepan, cook the raspberries over low heat with a splash of water until they soften into a sauce.
Assemble the Layers
  1. Layer the chia pudding into bowls or jars, alternating with the raspberry sauce.
Don't Forget the Toppings
  1. Dust toasted coconut flakes on top before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 7gSodium: 100mgFiber: 10gSugar: 10g

Notes

The chia pudding can last up to 5 days in the fridge. If too thick, mix in a splash more coconut milk to reach desired consistency.
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