Coconut almond chia pudding

Coconut almond chia pudding with chia seeds, almond milk, almond butter, desiccated coconut and raspberries – creamy, nutty and quick to prepare.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 529 kcal per serving
• Protein: 17 g
• Fat: 41 g
• Carbs: 23 g

Ingredients

• 30 g chia seeds
• 150 ml almond milk
• 2 tbsp almonds
• 1 tbsp desiccated coconut
• 1 tbsp almond butter
• 50 g raspberries

Method

You’ll need: stick blender · mixing bowl · sieve · grater

1. Put the chia seeds in a jar or bowl with the almond milk and desiccated coconut. Stir everything thoroughly so no lumps form.
2. Leave the mixture to swell briefly, then stir again. This makes the chia pudding smoother and creamier.
3. Blend the raspberries into a fine purée. If you like it smoother, push the purée through a sieve.
4. Spoon the raspberry purée into the jar as the first layer. Then carefully add the chia mixture on top.
5. Leave the pudding to set in the fridge until it has clearly thickened. This helps the layers come together and gives a fuller texture.
6. To serve, top the pudding with almond butter and chopped almonds. Finish with a few extra raspberries if you like.

Good to know

When mornings need to be easy, this pudding is just right. Creamy, satisfying and pleasantly fresh – without much effort.

Swaps

Almond milk → tinned coconut milk diluted with water (usually creamier and higher in fat). Raspberries → blueberries (a little milder in flavour, also with fibre). Almond butter → cashew butter (softer and milder, with minerals). Almonds → pecans (fewer carbs, pleasantly buttery).

Allergens

Contains tree nuts and, depending on the almond milk, may contain other allergens from processing. For children only with an adapted texture; during pregnancy unremarkable in normal amounts, as long as the ingredients agree with you.

Dairy-free recipes