Raspberry Chia Pudding
A quick and healthy treat that combines chia seeds and fresh raspberries for a delightful snack or breakfast option.
Ingredients
Main Ingredients
- 1 cup coconut milk (or your favorite milk) Almond milk, oat milk, or regular milk can be used as substitutes.
- 1/4 cup chia seeds These are the main ingredient for creating the pudding texture.
- 2 tablespoons maple syrup Adjust sweetness to taste.
- 1 teaspoon vanilla extract Adds flavor.
- 1 cup fresh raspberries Frozen raspberries can be used if fresh are unavailable.
- a pinch salt Enhances flavor.
Instructions
Preparation
- In a bowl or a jar, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well until mixed.
- Cover the mixture and refrigerate for at least 4 hours, or overnight.
Assembly
- Once the pudding is set, gently fold in the fresh or thawed raspberries.
- Spoon the pudding into bowls or glasses, and optionally top with more fresh raspberries, a drizzle of honey, or a sprinkle of nuts.
Notes
You can make several servings at once, and leftovers keep well in the fridge for up to a week. If the pudding is too thick, stir in more milk to reach the desired consistency. Try adding a dash of cinnamon or cocoa powder for variations.