This Raspberry & Coconut Chia Pudding takes snacking to a whole new level. Not only does it look extremely impressive, it only takes 5 minutes to prep and of course it tastes amazing too! Creamy coconut chia pudding sits on top on a tart raspberry compote which is topped with cacao nibs, coconut flakes and naturally more raspberries. The rich milky flavour of coconut milk is beautifully contrasted with the sweet sharp taste of raspberries whilst coconut flakes and cacao nibs add bite and texture.
I love using berries in recipes because as well as being delicious and inexpensive, they are also highly nutritious. Raspberries are high in fibre, antioxidants, vitamins (such as C, K & E) and minerals (like manganese).
Coconut milk has to be one of my favourite milk alternatives. It has such a distinctive smell, taste & texture which reminds me of holidays in the Caribbean! Coconut milk is calorically dense which is why is why I chose to reduced fat coconut milk. However if you’d prefer to use regular coconut milk I’m sure this recipe will be just as good. Although coconut milk is a high calorie ingredient, it’s also rich in nutrients (such as copper, iron and manganese) and contain a small amount of medium chain triglycerides. Medium Chain Triglycerides or MCTs may be beneficial for weight loss and body composition.
If you are not a big fan of raspberries or just like options, you can try other berries instead of raspberry. Strawberries, blueberries or cherries would taste amazing with the coconut chia pudding base. You could also add a teaspoon of cocoa or cacao to the coconut base for a chocolatey pudding. I love coconut flake and cacao nib on my pudding but chopped nuts, nut butter or granola would also taste delicious.
Quickest Raspberry Compote
- 60g raspberries (fresh or frozen)
- 1 tbsp syrup: maple, honey or sugar-free syrup
Coconut Chia Pudding
- 30g chia seeds
- 180ml reduced fat coconut milk*
- 1 tsp vanilla essence (optional)
- 1 tsp sweetener of choice
- 30g raspberries
- 1 tsp coconut flakes
- 1 tsp cacao nibs or chocolate chips (optional)
Quickest Raspberry Compote
- Defrost frozen raspberries. You can either do this by letting them sit at room temperature or heating for 30-60 seconds in the microwave.
- Mash defrosted or fresh raspberry with a fork in a bowl until they become a jam-like consistency.
- Mix with a tablespoon of syrup
Coconut Chia Pudding Base
- In another bowl mix chia seeds with coconut milk, vanilla essence and sweetener.
- Allow thicken by letting the mixture sit for 10-15 minutes.
Layering and Setting the Pudding
After the chia base has slightly thickened you can assemble your pudding.
- Spoon the raspberry compote in the base of a bowl, glass or container.
- Layer coconut chia pudding on top. Then and cover and place in fridge for an hour or overnight.
- Top with coconut flakes, raspberries & cacao nibs and enjoy!
*You can use full fat coconut cream however it will be a heavier and more calorically dense dish.
Serving Size:1 serving
Amount Per Serving: Calories: 334Total Fat: 25gCarbohydrates: 10gProtein: 8g