Raspberry Coconut Chia Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Serves approximately 4 cups
submitted by: Leah Sarris, executive director of New Orleans Culinary & Hospitality Institute (NOCHI)


1 cup coconut milk*
1 cup frozen raspberries; thawed
½ cup chia seeds
1 cup plain, lowfat yogurt
1 tablespoon honey

¼ cup unsweetened coconut flakes, toasted
12 each raspberries, frozen


*Substitute: your favorite dairy or non-dairy milk


1. Use a blender to purée the coconut milk and frozen thawed raspberries until smooth.
2. In a large bowl, mix the puréed coconut milk raspberry mixture with the yogurt and honey.
3. Stir in the chia seeds, then portion into 4 jars or bowls, cover, and chill overnight.
4. The chia seeds will have hydrated to give you a pudding-like consistency after refrigeration for a couple of hours.
5. Garnish with toasted coconut and frozen raspberries

Nutrition Info

  • calories; 23g fat; 15g saturated fat; 0g trans fat; 5mg cholesterol; 35mg sodium; 24g carbohydrates; 10g fiber; 10g sugar; 11g protein: 330


Write a Review

Your email address will not be published. Required fields are marked *