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pink chia pudding

Pink Chia Pudding

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4


  • 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