Raspberry and coconut chia pudding

coconut chia pudding with raspberries in glasses

Raspberry and coconut chia pudding

Make this delicious coconut chia pudding with just four simple ingredients. Make in the evening and leave overnight for a nutritious vegan breakfast or serve it for dessert. Thick, creamy and satisfying.

Course Breakfast, Dessert

Cuisine British, International, Vegan

Keyword coconut chia pudding

Prep Time 5

Cook Time 0

Chilling time 6

Servings

Calories 265kcal

Author Cook Veggielicious

Ingredients

2 tablespoons chia seeds
200 ml coconut milk well mixed
1 teaspoon maple syrup
2 handfuls raspberries
fresh mint leaves to serve, optional
extra milk for serving, optional

Metric - US customary

Instructions

Place 2 tablespoons chia seeds into a small bowl. Stir through 200ml coconut milk - you want it to be very liquid so if the coconut cream has separated from the water give it a good stir before adding to the chia seeds.
Add 1 teaspoon maple syrup and a handful of raspberries.
Stir really well then leave to rest for five minutes. Stir again - this will help avoid it going lumpy.
Transfer to two small bowls or glasses and leave in the fridge overnight or for at least six hours.
When you're ready to eat it you may wish to stir through a little extra milk as it will have become thickened overnight.
Serve with extra raspberries and fresh mint leaves.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition