Go Back
Raspberry Coconut Chia Seed Pudding Recipe
Ash Tyrrell

Raspberry Coconut Chia Seed Pudding Recipe

I made this Raspberry Coconut Chia Seed Pudding on a warm afternoon when I wanted something sweet but still healthy, and honestly, it turned out even better than I expected. The creamy coconut flavor mixed with fresh raspberries creates such a refreshing combination. I love how the chia seeds naturally thicken the pudding without any cooking at all
Print Recipe Pin Recipe
Total Time 4 hours 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cups almond milk – Unsweetened almond milk keeps the pudding light and creamy without overpowering the raspberry flavor.
  • 4 tablespoons chia seeds – These absorb the liquid and create the signature pudding texture. Use fresh chia seeds for the best thickening results.
  • 1 cup fresh raspberries – Fresh raspberries give the pudding natural sweetness and bright berry flavor. Slightly ripe berries work best.
  • 1½ tablespoons desiccated coconut – Adds tropical flavor and a little texture. Unsweetened coconut keeps the pudding balanced.
  • 1 tablespoon maple syrup – A natural sweetener that blends beautifully with coconut and berries.
  • ½ teaspoon vanilla extract – Enhances the sweetness and gives the pudding a dessert-like taste.
  • Extra raspberries for topping – Fresh berries make the pudding look beautiful and add extra freshness.
  • Toasted coconut flakes for garnish – Optional but they add crunch and a lovely finishing touch.

Method
 

  1. Add the almond milk and raspberries to a blender. Blend until the mixture becomes smooth and evenly combined. This creates the fruity base that flavors the entire pudding naturally.
  2. If you prefer a smoother texture, you can strain the raspberry mixture to remove seeds. I usually keep them because they add a little texture and extra fiber.
  3. Pour the raspberry mixture into a medium mixing bowl or jar. Add the chia seeds, maple syrup, vanilla extract, and desiccated coconut. Stir everything together very well.
  4. Make sure the chia seeds are evenly distributed throughout the liquid. If they clump together, the pudding may become uneven once chilled.
  5. Allow the mixture to sit at room temperature for about 10 minutes. This gives the chia seeds time to start absorbing the liquid.
  6. After 10 minutes, stir the pudding again thoroughly. This second stir is important because it prevents the seeds from settling at the bottom.
  7. Cover the bowl or jars and place them in the refrigerator. Let the pudding chill for at least 2 hours, although overnight gives the best thick and creamy texture.
  8. As the chia seeds absorb the liquid, the pudding transforms into a soft, tapioca-like consistency that feels rich and satisfying.
  9. Once chilled, stir the pudding one final time before serving. If the pudding becomes too thick, add a splash of almond milk to loosen it slightly.
  10. Top with fresh raspberries, toasted coconut flakes, or your favorite toppings. Serve cold for the most refreshing flavor and texture

Notes

  • I always stir the pudding twice before refrigerating because it prevents clumps and gives a smoother consistency.
  • I like using fresh raspberries instead of frozen because the flavor tastes brighter and less watery.
  • When I want extra creaminess, I replace half the almond milk with canned coconut milk.
  • I sometimes add a pinch of cinnamon or cardamom for a warm flavor twist.
  • I noticed overnight chilling gives the pudding the best thick texture and richer taste.
  • I love adding crunchy granola just before serving because it creates a delicious texture contrast.
  • If the pudding becomes too thick, I mix in a little almond milk before serving to make it silky again.