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.
Servings 2 servings
- 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
- 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
- Coconut flakes
- Fresh raspberries
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.
- 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.