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Layered Raspberry Chia Seed Pudding in a glass topped with fresh raspberries and granola.
Layla

Raspberry Chia Seed Pudding

Creamy, vibrant pudding bursting with real raspberry flavor and wholesome chia seeds - make it tonight, eat it tomorrow.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 2 cups fresh or frozen raspberries thawed if frozen
  • 1.5 cups unsweetened almond milk or any milk you prefer
  • 0.5 cup full-fat coconut milk from the can, for richness
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup adjust to taste
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
For Serving
  • 0.5 cup fresh raspberries
  • 2 tbsp toasted sliced almonds optional

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Four 8-oz jars or containers with lids

Method
 

Make the Raspberry Base
  1. In a blender or food processor, puree the 2 cups raspberries until completely smooth, about 30 seconds. If you dislike seeds, pass through a fine-mesh sieve into your mixing bowl, pressing with a spatula to extract all the liquid. Otherwise, pour directly into the bowl.
  2. Add the almond milk, coconut milk, maple syrup, vanilla, and salt to the raspberry puree. Whisk vigorously until the mixture is uniform in color with no streaks of white remaining.
  3. Pour in the chia seeds and whisk continuously for 45 seconds to prevent clumping. Let sit for 5 minutes, then whisk again - the seeds will have started to absorb liquid and want to clump at the bottom.
Chill and set
  1. Divide the mixture evenly among four jars or containers. Cover and refrigerate for at least 2 hours, preferably overnight. The pudding is ready when it holds its shape and has a thick, spoonable consistency similar to tapioca.
  2. Give each pudding a good stir to redistribute any settled seeds. Top with fresh raspberries and toasted almonds if desired. The pudding keeps refrigerated for up to 5 days.

Notes

For the creamiest texture, use full-fat coconut milk from the can - the thin liquid plus the solid cream that rises to the top. Light coconut milk or carton varieties will yield a thinner pudding. If your chia seeds are older than a year, they may not gel properly - test a spoonful in water first. To make this vegan, simply ensure your sweetener is maple syrup or agave rather than honey.