Bursting with summer flavors, this Raspberry Coconut Chia Pudding is a great healthy snack to make when fresh raspberries are in season!
Table of Contents
Ingredients
- Chia seeds
- Light coconut milk
- Shredded coconut
- Maple syrup
- Raspberries
How to Make
Step 1:
In a large mason jar or bowl, combine the chia seeds, coconut milk, shredded coconut, and maple syrup. Stir well to combine. Set the mixture aside for 5 minutes to thicken, then stir again. Divide the mixture into two small mason jars.
Step 2:
In a small bowl or measuring cup, mash the raspberries with a fork until almost no whole pieces remain or to your desired consistency. Spoon the raspberry “jam” on top of the chia pudding in the two jars.
Step 3:
Seal the lids on top of each jar and place them in the refrigerator to chill for at least 3 hours or overnight for the best results. Serve the next day and enjoy.
More tasty vegan chia pudding recipes:
Vanilla Chia Seed Pudding
Strawberry Chia Pudding
Cherry Chocolate Chia Pudding
Mango Chia Pudding
Related vegan recipe roundups:
chia pudding, breakfast, summer, macro-friendly
Raspberry Coconut Chia Pudding
Ingredients
- 4 tbsp chia seeds
- 1 cup + 2 tbsp light coconut milk I used Alpro
- 4 tbsp shredded coconut unsweetened
- 4 tsp maple syrup
- 1 cup raspberries fresh or frozen and thawed
Instructions
- In a large mason jar or bowl, combine the chia seeds, coconut milk, shredded coconut, and maple syrup. Stir well to combine. Set the mixture aside for 5 minutes to thicken, then stir again. Divide the mixture into two small mason jars.
- In a small bowl or measuring cup, mash the raspberries with a fork until almost no whole pieces remain or to your desired consistency. Spoon the raspberry “jam” on top of the chia pudding in the two jars.
- Seal the lids on top of each jar and place them in the refrigerator to chill for at least 3 hours or overnight for the best results. Serve the next day and enjoy.