| | | |

Raspberry Coconut Chia Breakfast Pudding

Spoon into this chia breakfast pudding with tangy raspberries and toasted coconut. An easy, delicious and nutritious make-ahead breakfast recipe or snack the whole family will enjoy!

Raspberry Coconut Chia Breakfast Pudding Recipe

Hello friends! I don’t know about you, but one of my challenges lately is coming up with a variety of healthy meals given the limited access to ingredients. We’ve been doing one big grocery shop per week (with long list in hand), but some of our go-to supplies aren’t readily available. So, we’re trying all kinds of new recipes, especially when it comes to breakfast.

Normally, we’re smoothie drinkers. But, the flavours we tend to make take all sorts of fresh produce that we simply don’t have the refrigerator room for. And, with more people eating at home now, it’s necessary to make our groceries go further than normal. Can you relate?

Raspberry Coconut Chia Pudding Make-Ahead Breakfast Recipe

One of the make-ahead treats we’ve come to enjoy over the past few weeks is chia breakfast pudding. Usually I whip up a batch the night before and we enjoy it in the morning or as a snack later in the day. After playing around with several flavour combinations, one of our favourites is raspberry coconut chia pudding.

Such a yummy gluten-free breakfast, snack or dessert! And with the arrival of spring, we should start to see more seasonal organic fruit (hopefully). I can’t wait until I’m able to pick fresh raspberries. You? Keep reading to discover more spring recipe ideas by my friend Krista and the rest of the Seasonal Simplicity gang…

Raspberry Coconut Chia Seed Pudding Recipe

How to Make Raspberry Coconut Chia Breakfast Pudding

Supplies and Ingredients

  • 5 small jars or bowls (I used 120 gram Petit Pot yogurt jars)
  • unsweetened coconut milk beverage (I used Silk brand)
  • pure maple syrup
  • pure vanilla extract
  • chia seeds (black or white)
  • raspberry jam
  • fresh raspberries
  • toasted shredded coconut

See recipe card at bottom of post for full measurements and details.

Chia Pudding Directions

  1. In a small bowl, add 6 tablespoons of chia seeds to 1½ cups milk. Stir in 2 tablespoons of maple syrup and 2 teaspoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.
  2. Meanwhile, add 2 tablespoons of raspberry jam to a jar or small bowl and mix in ½ cup of raspberries. Combine with a spoon, mashing raspberries until small chunks remain.
  3. In each small jar, create alternating layers of chia pudding and raspberry mixture.
  4. Top each jar with toasted coconut and fresh raspberries. Enjoy!
How to Make Raspberry Coconut Chia Breakfast Pudding

Chia Pudding Ingredient Options

Of course, you can play around with different flavour combinations. For instance, almond milk can be used in place of coconut. You can also change up the fruit and jam to blueberry, blackberry, strawberry and more. Sugar-free is an option too if you’re following the Keto diet. Also, consider using nuts or other seeds. Use what you have on hand.

How to Make Chia Pudding with Fresh Raspberries and Toasted Coconut

Chia Pudding Recipe Tips

  • This pudding can be prepared the night before or 20-30 minutes before consuming. Chia thickens as it sits, so you may need to adjust the milk to chia ratio to your preference.
  • To toast coconut, place in preheated 350°F oven for 10-15 minutes, stirring a few times. Allow to cool.
  • Top the chia pudding with fresh fruit and coconut right before serving for best results.
  • Store in the refrigerator covered for up to 2 days (without toppings).

Raspberry Coconut Chia Breakfast Pudding

How to Make Chia Pudding with Fresh Raspberries and Toasted Coconut
Spoon into this chia breakfast pudding with tangy raspberries and toasted coconut. An easy, delicious and nutritious make-ahead breakfast recipe.
Prep Time 20 minutes
Total Time 20 minutes
Serving Size 5

Ingredients

  • cups unsweetened coconut milk beverage
  • 6 tablespoons chia seeds
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons raspberry jam
  • ½ cup fresh raspberries, plus more for topping
  • ¼ cup unsweetened shredded coconut, toasted

Instructions

  • In a small bowl, add 6 tablespoons of chia seeds to 1½ cups milk. Stir in 2 tablespoons of maple syrup and 2 teaspoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.
  • Meanwhile, add 2 tablespoons of raspberry jam to a jar or small bowl and mix in ½ cup of raspberries. Combine with a spoon, mashing raspberries until small chunks remain.
  • In each small jar, create alternating layers of chia pudding and raspberry mixture.
  • Top each jar with toasted coconut and fresh raspberries. Enjoy!

Notes

  • This pudding can be prepared the night before or 20-30 minutes before consuming. Chia thickens as it sits, so you may need to adjust the milk to chia ratio to your preference.
  • Play around with different flavour combinations. For instance, almond milk can be used in place of coconut. You can also change up the fruit and jam to blueberry, blackberry, strawberry and more. Sugar-free is an option too if you’re following the Keto diet.
  • To toast coconut, place in preheated 350°F oven for 10-15 minutes, stirring a few times. Allow to cool.
  • Top the chia pudding with fresh fruit and coconut right before serving for best results.
  • Store in the refrigerator covered for up to 2 days (without toppings).

More Spring Recipe Ideas

This week I’m joined by some of my talented blogging friends who are also sharing their spring recipes with you. Be sure to see what they are sharing by clinking the links below the images.

Spring Recipes

Keto Raspberry Lemon Bars at The Happy Housie
Gorgeous Springtime Desserts at Craftberry Bush
Blueberry Gooey Butter Cake at Two Twenty One
Lightened Up Lemon Poundcake at My Sweet Savannah

Spring Recipes

Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Devilled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss

Spring Recipes

Classic Belgian Waffles at Nick & Alicia
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home

Which one are you going to try first? There are so many tasty options to choose from!

Want more delicious recipes and ideas like these sent directly to your inbox? Be sure to SUBSCRIBE.

xo,

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

2 Comments

  1. This look so sweet in the little yogurt pots. I bet they taste amazing as well. Thank you for the recipe. Can’t wait to try them. xx

Leave a Reply

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

Recipe Rating