Raspberry Chia Pudding
Ingredients8 h 20 m servings 301
- Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
- Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
- Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.
- Cook's Note:
- If using frozen raspberries, defrost them first.
Per Serving: 301 calories; 18.9 31.1 5.5 0 33 Full nutrition
ReviewsRead all reviews 3
I LOVE the recipe for not using sugar. I substituted almond milk as I didn't have any rice milk on hand -- tasted great! It was a perfect way to use fresh-picked raspberries and still avoid suga...
This one of the best chia pudding recipes I have tried yet, though I think the super delicious brand of coconut milk that I used this time (Vita Coco Original) made a difference. I used almond m...