This 5-ingredient raspberry chia pudding is the perfect make-ahead recipe for busy days. Packed with omega-3s and vibrant flavours, it’s a healthy, creamy treat that doubles as breakfast or a snack.
Blended raspberries bring a sweet tartness, while coconut milk and yoghurt add a luscious, dairy-free creaminess. Simply mix, chill, and enjoy — it’s as easy as that!
Top with fresh raspberries and shredded coconut for extra texture and flavour. Healthy and delicious!
Raspberries Chia Pudding
Ingredients
- 240 ml coconut milk dairy free milk
- 150 g frozen raspberries
- 70 g chia seeds
- 240 ml coconut yoghurt
- 20 ml honey
Instructions
- To a blender add: coconut milk, honey and frozen raspberries, blitz until smooth.
- Into a large container add the raspberry blend, chia seeds and coconut yoghurt. Mix well.
- Let it set in the fridge for at least 3-4 hours hours.
- Divide into 4 jars, add extra coconut yoghurt if you wish. I top it up with fresh raspberries and shredded coconut.