Florencia Baldini Last Updated on May 26, 2026If you’re looking for a healthy, satisfying meal prep idea that feels like a treat but is actually good for you—you’re going to love this Raspberry Chia Pudding. It’s made with just 5 wholesome ingredients, takes 5 minutes to prep, and sets in the fridge while you get on with your day. Perfect for busy mornings or when you want something ready and waiting.
Chia seeds are a fantastic source of omega-3 fats, fibre and plant-based protein, and when soaked, they create a creamy, pudding-like consistency without any cooking. Paired with antioxidant-rich raspberries and gut-friendly coconut yoghurt, this pudding is naturally sweet, refreshing, and nourishing. It’s one of those recipes that makes healthy eating feel effortless—and it really does taste like dessert.
Chia Seeds Benefits
Chia seeds might be tiny, but they pack a serious nutritional punch. They’re one of the best plant-based sources of omega-3 fatty acids, which are essential for heart and brain health. Chia seeds are also incredibly high in fibre, helping to support gut health and keep you feeling full for longer. Plus, they’re rich in protein, calcium, and antioxidants, making them a great addition to any balanced diet. When mixed with liquid, they form a gel-like texture—perfect for creating a naturally thick and creamy pudding without any thickeners or gels.
According to the NHS, eating more fibre can improve digestion, reduce cholesterol, and lower your risk of heart disease and type 2 diabetes.
Step-By-Step Instructions
Step 1 – Blend the raspberry base
Add the frozen raspberries, coconut milk and honey to a blender. Blend until completely smooth and vibrant, stopping once to scrape down the sides if needed so there are no berry pieces left.
Step 2 – Transfer to a mixing bowl
Pour the blended raspberry mixture into a large bowl or container with enough room to stir comfortably. This makes it easier to mix everything evenly and avoid chia seeds sticking to the bottom.
Step 3 – Add chia seeds and yoghurt
Add the chia seeds and coconut yoghurt to the bowl. Stir continuously for about a minute, making sure you scrape the bottom and sides so the chia seeds are evenly distributed throughout the mixture.
Step 4 – First chill
Cover the bowl or container and place it in the fridge for 30–40 minutes. This allows the chia seeds to start absorbing the liquid and thickening the mixture.
Step 5 – Stir halfway through (important)
Remove the pudding from the fridge and give it a really good stir with a spoon. This step is essential to break up any clumps and ensure a smooth, creamy texture once fully set.
Step 6 – Final chill
Return the pudding to the fridge and chill for a further 2½–3 hours, or until thick, creamy and fully set.
Step 7 – Portion and serve
Once set, divide the chia pudding evenly between four jars or containers. Add an extra spoon of coconut yoghurt if you like, then finish with fresh raspberries and a sprinkle of shredded coconut before serving.
Ways To Enjoy It
Chia raspberry pudding is delicious on its own, but it also makes the perfect base for breakfast. You can customise it however you like – I topped mine (picture below) with extra raspberries, banana, shredded coconut and a handful of crunchy granola for added flavour and texture. Feel free to get creative and add your favourite fruit, nuts, or seeds to make it your own.
- On its own: It’s sweet, creamy, and satisfying without needing anything extra.
- Topped with crunch: Add granola, chopped nuts, or cacao nibs for texture and extra fibre.
- With fruit: Fresh berries, sliced banana, or a few chunks of mango pair beautifully.
- As a parfait: Layer it with fruit and yoghurt in a jar for a beautiful grab-and-go breakfast.
- As a dessert: Add a square of dark chocolate or a drizzle of nut butter for a more indulgent treat.
- Make it high-protein: Use soya milk and a high-protein yoghurt (like soya or skyr) instead of coconut-based ones to boost the protein content.
Tips
- Use frozen raspberries: They’re cheaper, available year-round and blend beautifully into the coconut milk.
- Mix really well: Once you add the chia seeds, give everything a really good stir to avoid clumps.
- Let it set properly: A minimum of 3–4 hours in the fridge is ideal, but overnight is even better for the perfect consistency.
- Serve in jars: Makes it super easy to grab-and-go, especially if you’re prepping for the week.
- Add toppings before serving: I love adding shredded coconut and fresh raspberries for extra texture and flavour.
Swaps
Coconut milk: Any plant-based milk works well. Almond milk or oat milk are great alternatives.
Honey: Swap with maple syrup for a vegan version.
Coconut yoghurt: Greek-style plant yoghurt works well too. Make sure it’s thick to help set the pudding.
Frozen raspberries: You can use fresh, but frozen are more budget-friendly and create a smoother blend.
Chia seeds: No direct swap here, as they’re key to creating the pudding texture.
Storage
Fridge: Store in sealed jars or containers for up to 5 days.
Freezer: You can freeze it for up to 1 month, but the texture will be a bit softer once defrosted. Stir well before serving.
More Chia Recipes
- Chia Raspberry Jam
- Chocolate Chia Pudding
- Healthy Carrot Cake Overnight Oats
- Tiramisù Overnight Oats
Raspberry Chia Pudding – 5-Ingredient Healthy Meal Prep
Video
Ingredients
- 240 ml coconut milk, or any dairy free milk
- 150 g frozen raspberries
- 70 g chia seeds
- 240 ml coconut yoghurt
- 20 ml honey, or maple syrup
Instructions
- Add the coconut milk, honey and frozen raspberries to a blender and blitz until completely smooth.
- Pour the raspberry mixture into a large bowl or container, add the chia seeds and coconut yoghurt, and mix well until fully combined.
- Cover and chill in the fridge for at least 3–4 hours, or until set. Halfway through the chilling time, give it a really good stir with a spoon — this is important to prevent the chia seeds from clumping and to keep the texture smooth.
- Divide between four jars. Add an extra spoon of coconut yoghurt if you like, then finish with fresh raspberries and a sprinkle of shredded coconut.
Notes
- This raspberry chia pudding is naturally dairy-free, vegan-friendly (if using maple syrup), and rich in fibre and omega-3 fats.
- It’s perfect for healthy meal prep and supports gut health thanks to the combination of chia seeds, coconut yoghurt, and antioxidant-rich raspberries.
- Delicious served cold and easy to customise with your favourite toppings.
This raspberry chia seed pudding is delicious! It’s super easy to make and I love knowing I’m getting the great benefit from the chia seeds and raspberries!
Thank you so much Courtney for your lovely feedback🤩! I’m so glad you loved it! The combo of raspberries and chia is such a simple way to get a boost of fibre and antioxidants, isn’t it?