Raspberry Coconut Chia Seed Pudding

May 7, 2015


This recipe is incredibly easy to make!

Simply blend 1/4 cup of chia seeds, 1 cup of almond (coconut or regular) milk, a big handful of raspberries and a 1/4 cup shredded, unsweetened coconut. Then refridgerate the mixture for at least 8 hours or overnight. When it’s time to for a snack, scoop out some chia pudding and top it with fruit, more coconut shreds, granola or cacao nibs and enjoy!

Note: If you don’t have a blender, that’s OK! Just combine the chia seeds and milk in a Ziploc or other airtight container and refridgerate. This chia seeds will expand and create a plain-tasting pudding that’s your canvas for whatever flavor combination you have in mind! Top with peaches, honey and granola or bananas, nut butter and peanuts, or whatever other combination of toppings you think would taste good!

Also, this is just for fun, but I absolutely love storing food in these oversized mason jars I snagged from Target! They’re the best!

Raspberry Chia Seed Pudding

Raspberry Chia Seed Pudding

What’s your favorite chia seed recipe?

What do you top your chia pudding with?

0 comments so far.

0 responses to “Raspberry Coconut Chia Seed Pudding”

  1. Naomi S says:

    I still need to create that chia pudding from True Food Kitchen with the toasted coconut. so yum!

  2. Looks good! Can you use regular milk? Like 1%?

    • Sara says:

      Hey Monica, yes you certainly can! The chia seeds expand in any liquid, though, the 1% may not be as creamy or have the nutty flavor almond milk tends to have. I would experiment with a single serving size (1/2 cup of milk and 2 tablespoons of chia seeds). You could also jazz up the flavor with with a tiny bit of vanilla extract and honey!

  3. Debbie says:

    You need to add a “pin it” button so that I can pin things like this!

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Meet Sara

Hi, I’m Sara! Lifestyle Blogger, Writer and Boy Mom. 


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