Chia pudding with creamy coconut milk and raspberries

Chia pudding with creamy coconut milk and raspberries: an easy breakfast or dessert with chia seeds, coconut flakes and fruity freshness.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 400 kcal per serving
• Protein: 8 g
• Fat: 34 g
• Carbs: 20 g

Ingredients

• 40 g chia seeds
• 200 ml coconut milk
• 100 g raspberries
• 1 tbsp coconut flakes
• 1 tsp vanilla extract

Method

You’ll need: mixing bowl

1. Put the chia seeds in a glass or bowl with the coconut milk and vanilla extract.
2. Stir the mixture thoroughly so the chia seeds are evenly distributed and there are no lumps.
3. Leave it to stand briefly, then stir again. That way the chia pudding turns out smoother and creamier later.
4. Put the chia pudding in the fridge until it has thickened noticeably.
5. Gently wash the raspberries, pick them over and pat dry.
6. To serve, take the chia pudding out of the fridge and top with the raspberries and coconut flakes.

Good to know

When mornings should be quiet and uncomplicated, this chia pudding is just right. It's quick to prepare and simply waits in the fridge for its moment.

Swaps

Raspberries → blackberries (similar fibre content, often a little less sweet). Coconut milk → unsweetened almond milk plus a little creamed coconut (thinner, with vitamin E from the almonds). Coconut flakes → chopped walnuts (more omega-3 fatty acids). Vanilla extract → Ceylon cinnamon (aromatic, contains polyphenols).

Allergens

The recipe is naturally dairy-free, egg-free and gluten-free. If you use nut-based alternatives, check individual tolerance; for small children, offer it only in a suitable texture because the chia seeds swell, and during pregnancy normal amounts of these ingredients are unremarkable.

Dairy-free recipes