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 7
I made the "chia pudding" portion of this "Raspberry Chia Pudding" adapting it to what I had on hand and my own personal taste just to test the recipe ratios to compare to other recipes for chai...
This is delicious and easy! I substituted the maple syrup with brown rice syrup due to temp diet restriction. I am making with maple syrup next time.
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...
Interesting texture. I used almond milk instead of rice. I'm not a fan of maple, so next time I'll use agave. Thank you for the recipe.
Delicious. Mixed it all in same bowl, which turned out fine, and used fresh raspberry to top.