You are going to love this raspberry chia pudding recipe. It is so easy to make using only 5 ingredients and is the perfect make ahead breakfast, dessert or snack. This healthy chia seed pudding is naturally dairy-free, gluten-free, paleo and vegan.
Why you will love this recipe:
- This chia seed pudding has such a delicious flavour! The combination of raspberries and coconut milk blends beautifully to give this pudding the perfect sweet and fruity flavour.
- This homemade raspberry chia pudding is so easy to make and only requires 5 simple ingredients.
- It's healthy, dairy free, gluten free, paleo, vegan, refined sugar free and safe for diabetics to eat.
- This chia pudding doesn't require a blender or food processor like some other chia pudding recipes do.
- Chia pudding makes a delicious breakfast, snack or dessert.
- It stores really well so it's perfect for meal prep and can be made the night ahead for an easy grab-and-go breakfast. It's a fun alternative to overnight oats.
Key ingredients and substitutions:
- Raspberries - either fresh raspberries or frozen raspberries can be used to make this healthy raspberry pudding. The natural sweetness from the fruit gives this delicious vegan pudding the most amazing flavour.
- Coconut milk - I recommend using full fat coconut milk for the most rich and creamy chia pudding. If you can't have coconut I would use another dairy free milk or plant-based milk such as cashew milk instead.
- Raw honey or pure maple syrup - either of these natural sweeteners can be used to make this pudding. If you are vegan be sure to use maple syrup.
- Chia seeds - if you aren't familiar with chia seeds, these tiny seeds, when added to liquids create the perfect pudding-like texture. They are a great source of fiber and you can use either white chia seeds or black chia seeds to make this raspberry chia seed pudding.
- Pure vanilla extract - this helps enhance all of the delicious flavours of this fruit pudding.
How to make this recipe:
Step one:
First, add all the chia pudding ingredients, except the chia seeds, to a pot and place it on the stove on medium heat. Allow the ingredients to come to a boil.
Step two:
Now turn down the heat and let the ingredients simmer for about 5 minutes, stirring frequently to break the raspberries apart.
Step three:
Now turn off the heat and let the ingredients cool for 5-10 minutes.
Step four:
Then stir in the chia seeds.
Step five:
Transfer the chia pudding mixture to a large bowl or glass jar and place it in the fridge for at least 1 hour (or overnight for an easy breakfast the next day).
Tips and variations:
- You can use either fresh or frozen raspberries to make this raspberry pudding - if you use frozen raspberries it will just take a few extra minutes to cook.
- For best results be sure to let the chia mixture set for at least an hour to thicken and create the perfect pudding texture.
- If you can't have coconut milk I would use another type of milk such as unsweetened cashew milk, oat milk, or unsweetened almond milk instead.
- If you are meal prepping feel free to make a double or triple batch.
- Turn this into chocolate raspberry chia pudding by adding some chocolate chips!
- For a protein boost you can top this pudding with greek yogurt.
How to serve:
This easy raspberry chia pudding can be eaten as a healthy dessert, healthy snack or healthy breakfast.
This pudding is delicious served as is, but feel free to top it with chocolate chips, shredded coconut, coconut chips, nut butter, crunchy granola, fresh berries, other fresh fruit or even chopped nuts or seeds.
Chia pudding is normally eaten cold but you could also heat it before serving if you prefer warm chia pudding.
Because of it's gorgeous pink color this pudding would also be great to serve on Valentine's Day or Mother's Day as a breakfast pudding, healthy treat or delicious snack.
How to store:
Store any leftover chia pudding in the fridge in an airtight container or jar for up to 5 days. It will thicken the longer it sits so feel free to stir in a bit more coconut milk before serving.
Chia pudding also freezes really well.
Frequently asked questions:
No it is not. This recipe is not low carb or keto.
Absolutely! You can freeze it in popsicle molds to make raspberry chia popsicles, or in airtight containers or jars.
One serving of this raspberry chia pudding has approximately 307 calories making it a low calorie option.
Other recipes you will love:
- Healthy chocolate sauce
- Chocolate raspberry smoothie bowl
- Raspberry blueberry sauce
- Chocolate raspberry cups
- Blueberry chia jam
- Strawberry cheesecake cookies
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Recipe
Raspberry Chia Pudding
Equipment
- Pot or saucepan
Ingredients
- 6 oz fresh raspberries
- 3/4 cup full fat coconut milk
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon chia seeds
Instructions
- Place a medium sized pot on the stove on medium heat.
- Add all the ingredients, except the chia seeds, and bring to a boil.
- Turn down the heat and simmer for about 5 minutes, stirring frequently to break apart the raspberries.
- Turn off the heat and let cool for 5-10 minutes.
- Add the chia seeds and stir well to combine.
- Transfer the mixture to a glass or ceramic bowl or jar.
- Place in the fridge for at least 1 hour (or overnight).
- Serve and enjoy!
Notes
- Store this chia pudding in the fridge for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Kelly
I am SO sorry to hear about the iCloud fiasco! I had no idea deleting photos from iCloud would also delete from your computer! That's insane! Sounds like a good reason to enjoy more of this awesome chia pudding you created! I can't wait to try it! But seriously, I hope you're able to quickly get those photos re-shot and that your new system will keep everything safely backed up! xoxo
Justin
What other nut would use substitute for cashew on the crumble, on AIP so avoid cashews, would almond, walnut, brazil or macadamia work?
Erin Carter
Hey Justin! So the AIP doesn't allow any nuts or seeds so this recipe is probably not a great option for you. I also have not tried the recipe with any other variations than what has been written so I am not sure if anything else would work. I leave substitutions to a readers direction as any modification to a recipe I cannot be responsible for.