This Coconut Raspberry Chia Pudding is topped with flaked coconut for a nicely sweet vegan dessert or breakfast treat with homemade raspberry compote and coconut milk/cream. The perfect combo just in time for the Spring season!
Each time that I make chia pudding, I can honestly say that it's better than the last. This Coconut raspberry chia pudding is the perfect addition to the sunny skies, freshly bloomed flowers, and nice Spring weather ahead. Heck---you can actually enjoy this in the winter too, but I just love seeing the brightly red color of raspberries around this time.
If you're into simple, easy breakfast recipes then overnight oats and chia pudding is definitely one of my go-to's and I think that you'll begin to be just as obsessed after this too.
I personally love chia pudding and overnight oats because they offer something for everyone. Plus, I have these Healthy Chia Pudding 3-Ways that I recently did which shows you just how simple it is to spruce up this easy morning meal, depending on your tastebuds.
Oats and seeds are ultra nutritious, so you are getting a healthy breakfast made from whole ingredients.
Perhaps the best health benefit of chia seeds is how rich they are in omega-3 fatty acids. These are the healthy fats that our bodies need but do not produce on their own. Omega-3s help to reduce inflammation and may fight free radicals, reducing the risk of chronic disease.
In addition, chia seeds can be added to almost anything. Sprinkle them on your sandwich, add some to your morning smoothie, or scoop a tablespoon into your cereal. No matter how you eat them, chia seeds are extremely beneficial to your diet!
Making this coconut raspberry chia pudding is fun and easy because these little chia seeds do all of the work for you. As they sit, they absorb liquid and firm up into a creamy and fluffy texture, which means that it's similar to a "set it and forget it" kind of recipe.
And the best part about this recipe is that it doesn’t need to rest overnight to be ready to serve. After you mix everything together, it’s ready to serve after just 15 minutes ---although you can make these overnight as further mentioned in my recipe notes.
A few helpful notes on the ingredients for your caramel macchiato chia puddings:
Absolutely! Although I chose to use canned coconut milk for this recipe to amplify the coconut flavors, you can always feel free to use your favorite plant-based milk such as Almond milk, coconut milk, oat milk (froths/foams VERY WELL), cashew milk, potato milk, flax milk, etc.
To make these chia pudding in advance or overnight, it's fairly simple. Follow the recipe steps and then tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Remove bowl from the fridge when ready to use and assemble chia pudding per usual. You can also make the raspberry compote beforehand and to store----let it fully cool before keeping it in an airtight container or jar and refrigerated.
If you love this dynamic chia pudding recipe, you will enjoy some of my other easy vegan breakfast recipes!
If you choose to make these Coconut Raspberry Chia Pudding or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
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Coconut Raspberry Chia Pudding.
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This looks so deliciously decadent.
Hi Sandra! Thanks so much! I hope that you enjoy it! 🙂