Raspberry Coconut Chia Pudding: A Creamy Vegan Bliss

Enjoy this Raspberry Coconut Chia Pudding, a creamy vegan delight packed with flavor and nutrition.

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Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 4 cups

Course: Breakfast

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding Base

1 cup Coconut Milk Can substitute with almond or oat milk
1/4 cup Chia Seeds Use a 1:4 ratio of chia to liquid
2 tablespoons Maple Syrup Substitute with erythritol, monk fruit, or stevia if desired
1 teaspoon Vanilla Extract Use pure for the best flavor
1 pinch Salt Enhances sweetness

For the Fruit Layer

1 cup Raspberries Use fresh or thawed frozen berries

For the Topping

1/4 cup Shredded Coconut Optional; toast for extra crunch

Equipment

medium bowl
Whisk
Airtight Container
small bowl

Method

Step-by-Step Instructions

In a medium bowl, whisk together 1 cup of coconut milk, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt until smooth and creamy.
Stir in 1/4 cup of chia seeds until evenly distributed. Let mixture sit for 5 minutes, then stir once more to prevent clumping.
Cover bowl and refrigerate for at least 2 hours, or ideally overnight.
While pudding chills, rinse 1 cup of raspberries. Mash half in a small bowl for puree, reserving the other half.
Decide how to serve: fold the mashed raspberries into the chilled pudding or layer alternate pudding and whole raspberries.
Top each portion with shredded coconut and extra whole raspberries before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 25mgPotassium: 160mgFiber: 5gSugar: 6gVitamin A: 1IUVitamin C: 12mgCalcium: 80mgIron: 1mg

Notes

Enjoy your Raspberry Coconut Chia Pudding within 4 days for best texture. Add fresh berries just before serving to enhance flavors.

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