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Small glass of Coconut Raspberry Chia Pudding
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5 from 1 vote

Coconut Raspberry Chia Pudding

Raspberry and coconut flavors meets chia pudding in this refreshingly sweet + tart, Coconut Raspberry Chia Pudding, made with coconut cream, a raspberry compote, and lots of coconut flakes and fresh raspberries for a nice bite.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Snack
Keyword: breakfast, brunch, chia pudding, coconut, easy, healthy, raspberry, snack, sweet
Servings: 2 servings
Calories: 844kcal
Author: Shanika

Ingredients

CHIA PUDDING:

  • ½ cup chia seeds 
  • 2 Tbsps Agave syrup (See Notes!)
  • 1 ½ cups full-fat coconut milk or cream (See Notes!)
  • 1 teaspoon vanilla extract

RASPBERRY COMPOTE:

  • 2 cups raspberries, fresh or frozen
  • ½ cup organic cane sugar
  • ¼ cup filtered water
  • 1 teaspoon freshly-squeezed lemon juice
  • ½ teaspoon vanilla extract

TOPPINGS:

  • Coconut flakes
  • Fresh raspberries
US Customary - Metric

Instructions

TO MAKE RASPBERRY COMPOTE:

  • In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Continue cooking, stirring until mixture begins to thicken a bit and raspberries are broken down and softened, about 2-3 minutes. Remove from heat and let cool.

TO MAKE CHIA PUDDING:

  • Add all ingredients to a medium-size bowl, stirring together until well combined.
  • Let mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
  • To serve, add a few spoonfuls (about 2 Tbsps) of cooled raspberry compote to the bottom of a cup or jar followed by: ½ cup of chia pudding and top with coconut flakes and fresh raspberries, if desired. Repeat for each serving.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • SWEETENER: Instead of Agave, you can simply use maple syrup throughout entire recipe.
  • OVERNIGHT OPTION: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.

Nutrition

Calories: 844kcal | Carbohydrates: 104g | Protein: 12g | Fat: 50g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 33mg | Potassium: 751mg | Fiber: 22g | Sugar: 70g | Vitamin A: 63IU | Vitamin C: 38mg | Calcium: 330mg | Iron: 10mg