Pink Chia Pudding

I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you full until lunch.

This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.

pink chia pudding

Pink Chia Pudding

Prep Time: 5 minutes
Total Time: 5 minutes


  • food processor


  • 100 g raspberries fresh or frozen
  • 20 g rapadura sugar or xylitol (optional)
  • 400g can coconut milk
  • 60 g chia seeds
  • toppings fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats, cacao nibs etc


  • Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.
  • Add coconut milk, process til combined.
  • Add chia seeds, process for 5 seconds.
  • Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.


Enjoy straight out of the jar or bowl in the morning.
Variation: Replace raspberries with mango or banana for a tropical twist.
Tried this recipe?Let us know how it was!
Course Breakfast, Dessert, Freezer Friendly, School Lunches, Snack
Keyword chia seeds, rapadura sugar, Raspberry
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan, Vegetarian

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

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About the Author: Alyce Alexandra

Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related. Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.

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