Raspberry Coconut Chia Pudding
Hello Everyone! We are continuing with our healthy breakfast recipes. This time we introduce you with Raspberry Coconut Chia Pudding. This chia pudding is so refreshing and flavourful. We prefer using fresh raspberries, but if you don’t have them on hand, frozen will be just fine too. All you need to do it to add most of the ingredients into a blender and blend, add chia and you are done! Yes, it’s that easy!
Raspberries and Coconut are always a good combo. Recently we published our favorite Fall chia pudding flavor, Pumpkin Chia Pudding. Check it out, we guarantee you’ll fall in love with it. For more delicious pudding recipes please check our website, we are 100% sure you’ll find something you’ll love.
If you are a vegan, or just prefer eating vegan food, as we do, this recipe is right for you. It’s vegan, gluten-free, and dairy-free.
Prep time: 2 – 8 h Cook time: 3 min Total: 2 – 8 h 3 min Servings: 1
INGREDIENTS
- 2 tablespoons chia seeds
- 1.5 tablespoon shredded coconut (or coconut protein powder)
- 1/2 cup fresh raspberries
- 1 teaspoon maple syrup (or another liquid sweetener) – optional
- approx 4.1 fl oz (120ml) of unsweetened non-dairy milk (I used oat milk)
TOPPING
- raspberries
- coconut flakes
INSTRUCTIONS
- Add raspberries, shredded coconut, and non-dairy milk into a blender and blend on high until smooth. Set aside. In a small mason jar (or a small glass) add chia seeds, maple syrup, and blended mixture. Stir together until combined. Tighten lid (or cover with plastic wrap). Place chia pudding in the fridge for at least 2 hours or overnight (better).
- Add coconut flakes and raspberries on top of the chia pudding.
- Enjoy your Raspberry Coconut Chia Pudding!
NOTES
- This is a serving for one person. I found it thicker and more flavourful if it stays for about 6-8 hours in the fridge.
