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Coconut Raspberry Chia Pudding
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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.
Course Breakfast, Snack
Keyword breakfast, brunch, chia pudding, coconut, easy, healthy, raspberry, snack, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea



  • 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



  • 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.


  • 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!


  • 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.