If 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.
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
Raspberries Chia Pudding
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
- 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.