Breakfast/ Desserts/ Quick & Easy/ Raw Recipes/ Snacks - Sweet/ Summer


Creamy coconut milk combined with omega rich chia seeds, makes this a healthy breakfast, snack or dessert, and made with less than 10 ingredients!


You will need:

  • Chia seeds
  • Coconut milk (or plant milk of your choice).
  • Coconut chips
  • Maple syrup or Agave
  • Vanilla extract
  • Raspberries. (Fresh or frozen)
  • Pomegranate seeds

Start by preparing the chia pudding by mixing the chia seeds, coconut milk, maple syrup / agave  and vanilla extract together in a bowl. Let the mixture sit for at least 30 minutes, mix every now and then to avoid big clumps of chia seeds.

While the chia puddings sits, puree your raspberries in a small blender cup or food processor. Reserving a few for that pretty garnish.

Once the chia has thickened, split the chia pudding between small glasses or jars and top with the raspberry puree, coconut chips, raspberries and pomegranate seeds for that little POP of tartness, which goes perfectly with the creamy coconut.


  • Make sure to use good-quality coconut milk (or a different plant milk of your choice – the creamier the better) for really nice and creamy chia pudding. 
  • Mix the chia pudding for a good 2-3 minutes with a fork or whisk to make sure the mixture doesn’t get clumpy, and stir occasionally to prevent the seeds clumping.
  • Let the chia pudding sit for at least 30 minutes so it has time to properly ‘gel’ into a pudding. Overnight is best as the flavours have time to properly develop.
  • If you do let the chia pudding sit in the fridge overnight and it becomes a bit thick, just add a bit more coconut milk and mix it again. 
  • Use ripe raspberries for the puree. If they are a bit tart, you may want to add a tablespoon of maple syrup or a sweetener to the pureé


Chia pudding has a similar texture to tapioca pudding, with a creamy texture. Chia seeds themselves are pretty neutral tasting, this makes them a great choice to add to puddings, cereals, muesli or in baking, for that added boost of omegas without altering the taste. So they will take on the flavour of whatever you mix them with.

For this recipe, the chia pudding tastes like creamy coconut, paired with the tart Raspberry puree gives this recipe that vibrant fruity tang and the ‘pop’ from the pomegranate that compliments the richness and creaminess of the coconut chia pudding perfectly.

If you tried this recipe for Green Pea, Lentil and mint dip or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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overhead shot of a chia pudding


  • Author: Megan
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
  • Method: Mix
  • Diet: Vegan


A delicious and healthy Chia Pudding recipe made with less than 10 ingredients. Perfect for a healthy breakfast, snack or dessert!


  • 170g or 1/2 cup Chia seeds
  • 470 ml or 2 Cups coconut milk or plant based milk of your choice.
  • 2 TSP Vanilla Extract
  • 2 TBSP Maple syrup or Agave (OPTIONAL)
  • 100g or 1 cup Raspberries + extra to top
  • 2 TBSP Coconut chips
  • 2 TBSP pomegranate seeds


  1. Whisk the chia, coconut milk, vanilla extract and maple (if using) together in a bowl.chia seeds being whisked with coconut milk
  2. Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
  3. Whilst the pudding is setting; Pureé the raspberries in a small cup blender attachment or mash with a fork, to create a pureé.
  4. Let the pudding sit for at least 30 minutes before serving, or overnight in the fridge.
  5. Split the chia mixture between 2 glasses or jars, Add the pureé to the top
  6. When ready to serve, garnish with fresh raspberries, coconut chips and pomegranate seeds.


Use a good quality or homemade plant milk. As the majority of the chia pudding is made from the milk you use, using one that tastes good is essential for a good quality and tasty pudding

If you prefer a richer creamier chia pudding, opt for coconut milk. Coconut milk naturally has more fat in it and will give you a creamier chia pudding.

Make sure to whisk all the ingredients together very well, mix a few times,  so you don’t get lumps of chia seeds in your pudding

For best results, place in the fridge overnight to “gel“. This will really give the chia seeds plenty of time to absorb all the liquid and will give you the best texture, this also allows the flavours to really develop, giving you a better tasting pudding.

If your chia pudding is too thick after removing it from the fridge, add more plant-based milk, a couple of tablespoons at a time and whisk it in until you have your preferred consistency.

Store in an air-tight container in the fridge for up to a week.

If the raspberry pureé is too tart, add a tablespoon or so of liquid sweetener like maple or agave.

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