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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.

Course Breakfast, Dessert, Snack
Keyword chia pudding, chia seed pudding
Prep Time 20 minutes
Total Time 20 minutes
Servings 5


  • 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


  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!

Recipe 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).