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, and vegan.
Berry season is my favourite food season because it means it's time for delicious recipes like the best berry sauce, grain free blueberry pancakes, healthy mixed berry cobbler and the chia pudding I am sharing with you today!
Table of Contents
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 taste.
- This homemade raspberry chia pudding is so easy to make and only requires 5 ingredients and a few minutes of hands on time.
- This fruit chia pudding is 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.
- This pudding makes a delicious breakfast, snack or dessert. Just like my dairy free rice pudding.
- 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.
If you love fruit recipes you will also want to make my vegan blueberry cheesecake, grain free lemon blueberry muffins, plum chia seed jam, Tanghulu, and blueberry sweetened meatloaf.
Ingredients and substitutions:
- Raspberries - either fresh raspberries or frozen raspberries can be used to make this healthy raspberry pudding.
- 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 or almond milk.
- Raw honey or pure maple syrup - either of these natural sweeteners can be used to sweeten this pudding while keeping it refined sugar free. If you are vegan be sure to use maple syrup.
- Chia seeds - when added to liquid they create the perfect pudding-like texture. You can use either white chia seeds or black chia seeds to make this recipe.
- Vanilla extract - this helps enhance all of the delicious flavours of this berry pudding.
Recipe variations:
- 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 when you add the chia seeds!
- Instead of coconut milk you could use yogurt. I recommend using either a plain yogurt or vanilla yogurt. Just note that this will make the pudding thicker so you may want to add a little water or extra yogurt to thin it out.
- For a protein boost you can top this pudding with greek yogurt or add a couple scoops of collagen peptides.
How to make raspberry chia pudding:
Step 1
Add all of the ingredients, except for the chia seeds, to a pot.
Step 2
Place the saucepan on the stove on medium heat. Allow the ingredients to come to a boil and then turn down the heat and let the ingredients simmer for about 5 minutes, stirring frequently to break the raspberries apart.
Step 3
Now turn off the heat and let the ingredients cool for 5-10 minutes.
Step 4
Then stir in the chia seeds.
Step 5
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). Then enjoy!
Top tips:
- 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 and you might want to add more chia seeds because the frozen raspberries will release more liquid than fresh berries.
- Be sure to let the chia mixture set for at least an hour to thicken and create the perfect pudding texture.
- If you prefer a blended chia pudding, after the mixture has finished setting you can blend it with an immersion blender or in your blender for an even smoother texture.
How to serve:
You can eat this pudding for breakfast, as a snack, or as a healthy dessert. It is delicious served as is, but feel free to top it with chocolate chips, shredded coconut, coconut chips, granola, fresh berries, fresh fruit or chopped nuts or seeds.
You could also turn this into a chia pudding parfait by layering it with other ingredients like granola, berries (I like blueberries for this), nuts or seeds.
Chia pudding is normally eaten cold but you could also heat it before serving if you prefer warm chia pudding.
Raspberry chia pudding FAQs:
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. It freezes well for up to 3 months.
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 in the fridge so feel free to stir in a bit more coconut milk before serving.
Other berry recipes you will love:
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!
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.
Anne
Awesome! I have it every morning.
Maria
Delicious and easy!
Dr. Erin Carter
Yay! So glad you liked it!
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.
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