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Raspberry Chia Pudding

Rated as 4.4 out of 5 Stars

"This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days."
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8 h 20 m servings 301
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 301 calories; 18.9 31.1 5.5 0 33 Full nutrition

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Read all reviews 5
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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 made mine with strawberries instead....worked out great! Trying this recipe w/ blueberries next

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.