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Pagosa Recipes

Coconut Raspberry Chia Pudding Tasty and Healthy Treat

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To make Coconut Raspberry Chia Pudding, gather these ingredients: - 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or any milk of your choice) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for garnish) - Pinch of salt - Toasted coconut flakes (for topping, optional) This mix of flavors makes every bite a treat. The creamy coconut milk pairs well with tart raspberries. The chia seeds thicken the pudding, giving it a fun texture. You can add some fun toppings to your pudding. Consider these options: - Extra fresh raspberries - Toasted coconut flakes - Sliced almonds - A drizzle of honey or maple syrup These toppings can add crunch and a boost of flavor. You can mix and match based on what you like. This pudding is not just tasty; it is healthy too. Here is the basic nutritional info for one serving: - Calories: 230 - Protein: 4g - Fat: 12g - Carbohydrates: 30g - Fiber: 10g - Sugar: 6g Chia seeds are a great source of fiber and omega-3 fatty acids. The coconut milk adds healthy fats, while raspberries provide antioxidants. Enjoy this pudding as a snack or breakfast. It is good for your body and your taste buds! {{ingredient_image_1}} Start by gathering all your ingredients. You will need coconut milk, almond milk, chia seeds, maple syrup, vanilla, raspberries, salt, and optional toasted coconut. Measure out each item carefully. Place them on your counter for easy access. In a mixing bowl, add 1 cup of coconut milk and 1/2 cup of almond milk. Next, pour in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Add a pinch of salt to enhance the flavors. Whisk these together until smooth. Now, stir in 1/4 cup of chia seeds. Ensure they spread evenly in the mixture. Gently fold in 1 cup of fresh raspberries. Be careful not to mash them too much. Cover your bowl with plastic wrap. If you prefer, you can transfer the mixture into jars. Place the bowl or jars in the fridge for at least 4 hours or overnight. This step is key. The chia seeds will soak up the liquid and thicken the pudding. When ready to serve, stir the pudding well. If you want it sweeter, add more maple syrup. Serve it in bowls or jars. Top with extra raspberries and toasted coconut flakes for a tasty finish. To get the best texture, soak chia seeds well. They need time to swell. Mix them into the liquid well to avoid clumps. The pudding should feel creamy and thick. If it's too runny, add more chia seeds. Let it chill for at least four hours or overnight for the best results. Taste your pudding before serving. If it needs more sweetness, stir in a bit more maple syrup or honey. Keep in mind that the raspberries add natural sweetness too. You can also use ripe bananas or dates to sweeten it if you prefer. Adjust to your liking for the perfect balance. Serve the pudding in small bowls or jars for a pretty display. Top with extra raspberries for color and flavor. Adding toasted coconut flakes gives a nice crunch. You can also sprinkle nuts, seeds, or granola for extra texture. This pudding works great as breakfast, snack, or dessert. Enjoy it chilled for a refreshing treat! Pro Tips Quality Ingredients: Using high-quality coconut milk and fresh raspberries will enhance the flavor of your chia pudding immensely. Chill Time: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid. Sweetness Level: Taste the mixture before it sets and adjust the sweetness to your preference. You can always add more maple syrup or honey. Garnishing: Add toasted coconut flakes and extra raspberries just before serving for a delightful crunch and burst of flavor. {{image_2}} For a truly dairy-free pudding, stick with coconut milk and almond milk. Both give a creamy base. You can also use oat milk or soy milk if you prefer. These options keep your pudding light and tasty. Raspberries shine in this recipe, but you can switch them out. Blueberries, strawberries, or diced mango work great too. Just remember to adjust the sweetness based on the fruit. Each fruit gives a unique flavor twist. Want to add more flavor? Try mixing in a dash of cinnamon or nutmeg. A bit of cocoa powder turns it into a chocolate delight. You could also add a splash of orange or lemon juice for a zesty kick. Each option adds its own special touch! Keep your Coconut Raspberry Chia Pudding in the fridge. Place it in a sealed container. This helps keep it fresh and tasty. You can enjoy it cold. Just stir it before serving. You can freeze this pudding if you want to save some for later. Use airtight containers or freezer bags. Make sure to leave some space for the pudding to expand. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Stir it well before serving. When stored properly in the fridge, this pudding stays good for about five days. After that, it might not taste as fresh. Always check for any changes in smell or texture before eating. If it looks or smells off, it's best to toss it. Chia pudding can last up to five days in the fridge. Just store it in a sealed container. After a few days, the texture might change slightly. If it seems too thick, add a splash of milk and stir. Yes, you can use any milk you like. Almond milk, oat milk, and soy milk all work well. Each type of milk adds a different flavor. Choose one that you enjoy most. You can use honey as a sweet substitute. Agave nectar and coconut sugar are also good options. Adjust the amount to your taste. Each sweetener has its own flavor, so try different ones! Absolutely! You can make this pudding a day ahead. Just let it chill overnight. This allows the chia seeds to soak up the liquid and thicken nicely. It’s perfect for a quick breakfast or snack. We explored making chia pudding from start to finish. We covered the key ingredients and optional toppings. You now have step-by-step instructions to prepare and mix your pudding. Plus, you learned tips to perfect texture and sweetness. We discussed variations, storage info, and answered common questions. Chia pudding is simple and fun to make. Enjoy your tasty treats while knowing you can customize them!

WANT TO SAVE THIS RECIPE?

Looking for a tasty and healthy treat? You’ll love this Coconut Raspberry Chia Pudding! Packed with flavor and nutrients, it’s a perfect snack or dessert. I’ll walk you through quick steps to prepare this delightful dish. With fun variations and smart tips, you’ll make it a favorite. Get ready to satisfy your cravings and boost your health, one delicious spoonful at a time! Let’s dive into those ingredients!

Why I Love This Recipe

  1. Delicious Flavor Combination: The creamy coconut milk pairs perfectly with the tartness of fresh raspberries, creating a delightful balance that’s both refreshing and satisfying.
  2. Healthy Ingredients: This recipe uses wholesome ingredients like chia seeds, which are packed with omega-3 fatty acids and fiber, making it a nutritious choice for any time of the day.
  3. Easy to Prepare: With just a few simple steps and minimal cooking involved, this chia pudding can be whipped up in no time, making it a great option for busy individuals.
  4. Versatile and Customizable: You can easily adjust the sweetness, or add different fruits and toppings to make this pudding your own, ensuring it suits your taste perfectly.

Ingredients

List of Ingredients

To make Coconut Raspberry Chia Pudding, gather these ingredients:

  • 1 cup coconut milk (canned or carton)
  • 1/2 cup almond milk (or any milk of your choice)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish)
  • Pinch of salt
  • Toasted coconut flakes (for topping, optional)

This mix of flavors makes every bite a treat. The creamy coconut milk pairs well with tart raspberries. The chia seeds thicken the pudding, giving it a fun texture.

Optional Toppings

You can add some fun toppings to your pudding. Consider these options:

  • Extra fresh raspberries
  • Toasted coconut flakes
  • Sliced almonds
  • A drizzle of honey or maple syrup

These toppings can add crunch and a boost of flavor. You can mix and match based on what you like.

Nutritional Information

This pudding is not just tasty; it is healthy too. Here is the basic nutritional info for one serving:

  • Calories: 230
  • Protein: 4g
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Sugar: 6g

Chia seeds are a great source of fiber and omega-3 fatty acids. The coconut milk adds healthy fats, while raspberries provide antioxidants. Enjoy this pudding as a snack or breakfast. It is good for your body and your taste buds!

Step-by-Step Instructions

Preparation Steps

Start by gathering all your ingredients. You will need coconut milk, almond milk, chia seeds, maple syrup, vanilla, raspberries, salt, and optional toasted coconut. Measure out each item carefully. Place them on your counter for easy access.

Mixing the Ingredients

In a mixing bowl, add 1 cup of coconut milk and 1/2 cup of almond milk. Next, pour in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Add a pinch of salt to enhance the flavors. Whisk these together until smooth. Now, stir in 1/4 cup of chia seeds. Ensure they spread evenly in the mixture. Gently fold in 1 cup of fresh raspberries. Be careful not to mash them too much.

Refrigeration and Serving

Cover your bowl with plastic wrap. If you prefer, you can transfer the mixture into jars. Place the bowl or jars in the fridge for at least 4 hours or overnight. This step is key. The chia seeds will soak up the liquid and thicken the pudding. When ready to serve, stir the pudding well. If you want it sweeter, add more maple syrup. Serve it in bowls or jars. Top with extra raspberries and toasted coconut flakes for a tasty finish.

Tips & Tricks

Perfecting the Texture

To get the best texture, soak chia seeds well. They need time to swell. Mix them into the liquid well to avoid clumps. The pudding should feel creamy and thick. If it’s too runny, add more chia seeds. Let it chill for at least four hours or overnight for the best results.

Sweetness Adjustments

Taste your pudding before serving. If it needs more sweetness, stir in a bit more maple syrup or honey. Keep in mind that the raspberries add natural sweetness too. You can also use ripe bananas or dates to sweeten it if you prefer. Adjust to your liking for the perfect balance.

Serving Suggestions

Serve the pudding in small bowls or jars for a pretty display. Top with extra raspberries for color and flavor. Adding toasted coconut flakes gives a nice crunch. You can also sprinkle nuts, seeds, or granola for extra texture. This pudding works great as breakfast, snack, or dessert. Enjoy it chilled for a refreshing treat!

Pro Tips

  1. Quality Ingredients: Using high-quality coconut milk and fresh raspberries will enhance the flavor of your chia pudding immensely.
  2. Chill Time: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid.
  3. Sweetness Level: Taste the mixture before it sets and adjust the sweetness to your preference. You can always add more maple syrup or honey.
  4. Garnishing: Add toasted coconut flakes and extra raspberries just before serving for a delightful crunch and burst of flavor.

Variations

Dairy-Free Options

For a truly dairy-free pudding, stick with coconut milk and almond milk. Both give a creamy base. You can also use oat milk or soy milk if you prefer. These options keep your pudding light and tasty.

Fruit Substitutions

Raspberries shine in this recipe, but you can switch them out. Blueberries, strawberries, or diced mango work great too. Just remember to adjust the sweetness based on the fruit. Each fruit gives a unique flavor twist.

Flavor Enhancements

Want to add more flavor? Try mixing in a dash of cinnamon or nutmeg. A bit of cocoa powder turns it into a chocolate delight. You could also add a splash of orange or lemon juice for a zesty kick. Each option adds its own special touch!

Storage Info

Refrigeration Guidelines

Keep your Coconut Raspberry Chia Pudding in the fridge. Place it in a sealed container. This helps keep it fresh and tasty. You can enjoy it cold. Just stir it before serving.

Freezing Tips

You can freeze this pudding if you want to save some for later. Use airtight containers or freezer bags. Make sure to leave some space for the pudding to expand. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Stir it well before serving.

Shelf Life

When stored properly in the fridge, this pudding stays good for about five days. After that, it might not taste as fresh. Always check for any changes in smell or texture before eating. If it looks or smells off, it’s best to toss it.

FAQs

How long does chia pudding last in the fridge?

Chia pudding can last up to five days in the fridge. Just store it in a sealed container. After a few days, the texture might change slightly. If it seems too thick, add a splash of milk and stir.

Can I use other types of milk?

Yes, you can use any milk you like. Almond milk, oat milk, and soy milk all work well. Each type of milk adds a different flavor. Choose one that you enjoy most.

What can I substitute for maple syrup?

You can use honey as a sweet substitute. Agave nectar and coconut sugar are also good options. Adjust the amount to your taste. Each sweetener has its own flavor, so try different ones!

Can I make this pudding in advance?

Absolutely! You can make this pudding a day ahead. Just let it chill overnight. This allows the chia seeds to soak up the liquid and thicken nicely. It’s perfect for a quick breakfast or snack.

We explored making chia pudding from start to finish. We covered the key ingredients and optional toppings. You now have step-by-step instructions to prepare and mix your pudding. Plus, you learned tips to perfect texture and sweetness. We discussed variations, storage info, and answered common questions.

Chia pudding is simple and fun to make. Enjoy your tasty treats while knowing you can customize the

To make Coconut Raspberry Chia Pudding, gather these ingredients: - 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or any milk of your choice) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for garnish) - Pinch of salt - Toasted coconut flakes (for topping, optional) This mix of flavors makes every bite a treat. The creamy coconut milk pairs well with tart raspberries. The chia seeds thicken the pudding, giving it a fun texture. You can add some fun toppings to your pudding. Consider these options: - Extra fresh raspberries - Toasted coconut flakes - Sliced almonds - A drizzle of honey or maple syrup These toppings can add crunch and a boost of flavor. You can mix and match based on what you like. This pudding is not just tasty; it is healthy too. Here is the basic nutritional info for one serving: - Calories: 230 - Protein: 4g - Fat: 12g - Carbohydrates: 30g - Fiber: 10g - Sugar: 6g Chia seeds are a great source of fiber and omega-3 fatty acids. The coconut milk adds healthy fats, while raspberries provide antioxidants. Enjoy this pudding as a snack or breakfast. It is good for your body and your taste buds! {{ingredient_image_1}} Start by gathering all your ingredients. You will need coconut milk, almond milk, chia seeds, maple syrup, vanilla, raspberries, salt, and optional toasted coconut. Measure out each item carefully. Place them on your counter for easy access. In a mixing bowl, add 1 cup of coconut milk and 1/2 cup of almond milk. Next, pour in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Add a pinch of salt to enhance the flavors. Whisk these together until smooth. Now, stir in 1/4 cup of chia seeds. Ensure they spread evenly in the mixture. Gently fold in 1 cup of fresh raspberries. Be careful not to mash them too much. Cover your bowl with plastic wrap. If you prefer, you can transfer the mixture into jars. Place the bowl or jars in the fridge for at least 4 hours or overnight. This step is key. The chia seeds will soak up the liquid and thicken the pudding. When ready to serve, stir the pudding well. If you want it sweeter, add more maple syrup. Serve it in bowls or jars. Top with extra raspberries and toasted coconut flakes for a tasty finish. To get the best texture, soak chia seeds well. They need time to swell. Mix them into the liquid well to avoid clumps. The pudding should feel creamy and thick. If it's too runny, add more chia seeds. Let it chill for at least four hours or overnight for the best results. Taste your pudding before serving. If it needs more sweetness, stir in a bit more maple syrup or honey. Keep in mind that the raspberries add natural sweetness too. You can also use ripe bananas or dates to sweeten it if you prefer. Adjust to your liking for the perfect balance. Serve the pudding in small bowls or jars for a pretty display. Top with extra raspberries for color and flavor. Adding toasted coconut flakes gives a nice crunch. You can also sprinkle nuts, seeds, or granola for extra texture. This pudding works great as breakfast, snack, or dessert. Enjoy it chilled for a refreshing treat! Pro Tips Quality Ingredients: Using high-quality coconut milk and fresh raspberries will enhance the flavor of your chia pudding immensely. Chill Time: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid. Sweetness Level: Taste the mixture before it sets and adjust the sweetness to your preference. You can always add more maple syrup or honey. Garnishing: Add toasted coconut flakes and extra raspberries just before serving for a delightful crunch and burst of flavor. {{image_2}} For a truly dairy-free pudding, stick with coconut milk and almond milk. Both give a creamy base. You can also use oat milk or soy milk if you prefer. These options keep your pudding light and tasty. Raspberries shine in this recipe, but you can switch them out. Blueberries, strawberries, or diced mango work great too. Just remember to adjust the sweetness based on the fruit. Each fruit gives a unique flavor twist. Want to add more flavor? Try mixing in a dash of cinnamon or nutmeg. A bit of cocoa powder turns it into a chocolate delight. You could also add a splash of orange or lemon juice for a zesty kick. Each option adds its own special touch! Keep your Coconut Raspberry Chia Pudding in the fridge. Place it in a sealed container. This helps keep it fresh and tasty. You can enjoy it cold. Just stir it before serving. You can freeze this pudding if you want to save some for later. Use airtight containers or freezer bags. Make sure to leave some space for the pudding to expand. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Stir it well before serving. When stored properly in the fridge, this pudding stays good for about five days. After that, it might not taste as fresh. Always check for any changes in smell or texture before eating. If it looks or smells off, it's best to toss it. Chia pudding can last up to five days in the fridge. Just store it in a sealed container. After a few days, the texture might change slightly. If it seems too thick, add a splash of milk and stir. Yes, you can use any milk you like. Almond milk, oat milk, and soy milk all work well. Each type of milk adds a different flavor. Choose one that you enjoy most. You can use honey as a sweet substitute. Agave nectar and coconut sugar are also good options. Adjust the amount to your taste. Each sweetener has its own flavor, so try different ones! Absolutely! You can make this pudding a day ahead. Just let it chill overnight. This allows the chia seeds to soak up the liquid and thicken nicely. It’s perfect for a quick breakfast or snack. We explored making chia pudding from start to finish. We covered the key ingredients and optional toppings. You now have step-by-step instructions to prepare and mix your pudding. Plus, you learned tips to perfect texture and sweetness. We discussed variations, storage info, and answered common questions. Chia pudding is simple and fun to make. Enjoy your tasty treats while knowing you can customize them!

Coconut Raspberry Chia Pudding

A creamy and refreshing chia pudding made with coconut milk and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 0.5 cup almond milk (or any milk of your choice)
  • 0.25 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 pinch salt
  • 1 cup toasted coconut flakes (for topping, optional)

Instructions
 

  • In a mixing bowl, combine the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until well combined.
  • Stir in the chia seeds, making sure they are evenly distributed throughout the liquid mixture.
  • Add the fresh raspberries and gently mix them in without breaking them too much.
  • Cover the bowl with plastic wrap or transfer the mixture to jars or containers with lids.
  • Refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to expand and create a thick gel-like consistency.
  • Once set, give the pudding a good stir and adjust sweetness if desired.
  • Serve in individual bowls or jars, topped with additional raspberries and toasted coconut flakes for added texture and flavor.

Notes

Adjust sweetness to taste and serve chilled.
Keyword chia pudding, coconut, raspberry, vegan dessert

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