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Hand holding Raspberry Coconut Chia Pudding outside

Raspberry Coconut Chia Pudding

Print Recipe
This is good poured over pancakes, waffles, biscuits and even ice cream. It can also be a nice dipping sauce for bacon or other salty breakfast meats.
Course Dessert
Servings 4 cups
Calories 330
Author Leah Sarris, executive director of New Orleans Culinary & Hospitality Institute (NOCHI)

Ingredients

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

Garnish:

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

Instructions

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

Notes

*Substitute: your favorite dairy or non-dairy milk

Nutrition

Calories: 330kcal | Carbohydrates: 24g | Protein: 11g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 5mg | Sodium: 35mg | Fiber: 10g | Sugar: 10g