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. Made with coconut milk, raspberries and chia seeds this healthy chia seed pudding is naturally dairy free, gluten free, paleo and vegan.
Why you will love this recipe:
- This homemade raspberry chia pudding is so easy and simple to make and only requires 5 ingredients.
- It has such a delicious flavour! The combination of raspberries and coconut milk blends beautifully to give this pudding a delicious sweet, rich flavour.
- It's dairy free, gluten free, paleo and vegan.
- It's 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 chia pudding makes a delicious breakfast, snack or dessert.
- It's made with coconut milk so is naturally dairy free.
- You can make it with fresh or frozen raspberries.
- It's made with pantry staple ingredients.
- It stores really well so it's perfect for meal prep and can be made the night ahead for an easy breakfast on the go.
- This is a great make ahead breakfast and can be used instead of overnight oats.
Taste and texture:
This raspberry chia seed pudding has a delicious, rich, sweet taste that is bursting with fresh raspberry flavour. It is smooth and creamy with just a little extra thickness and texture from the raspberries and chia seeds.
Key ingredients and substitutions:
- Raspberries - either fresh 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 cashew milk instead.
- Honey or 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 - you can use either white or black chia seeds to make this raspberry chia seed pudding.
How to make this recipe:
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.
Now turn down the heat and let the ingredients simmer for about 5 minutes, stirring frequently to break apart the raspberries.
Now turn off the heat and let the ingredients cool for 5-10 minutes.
Then stir in the chia seeds.
Transfer the via pudding to a bowl or jar and place it in the fridge for at least 1 hour (or overnight for an easy breakfast).
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.
- If you can't have coconut milk I would use cashew 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!
How to serve:
This pudding is delicious served as is, but feel free to top it with chocolate chips, shredded coconut, more fresh raspberries or other 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.
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.
Yes! This chia pudding is low in calories, is refined sugar free, high in fiber and filled with vitamins, minerals and antioxidants.
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
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Raspberry Chia Pudding
- 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
- 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.
- Place in the fridge for at least 1 hour (or overnight).
- Serve and enjoy!
- 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.
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
What other nut would use substitute for cashew on the crumble, on AIP so avoid cashews, would almond, walnut, brazil or macadamia work?
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.