Raspberry chia pudding with almond milk

Raspberry chia pudding with almond milk: a creamy breakfast or dessert with chia seeds, fresh raspberries, maple syrup and coconut flakes – easy to prepare and good to take with you.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 165 kcal per serving
• Protein: 5 g
• Fat: 8 g
• Carbs: 18 g

Ingredients

• 4 tbsp chia seeds
• 200 ml almond milk
• 1 tbsp maple syrup
• 100 g raspberries
• 1 tsp coconut flakes

Method

You’ll need: frying pan · mixing bowl

1. Stir the chia seeds with the almond milk and maple syrup in a bowl until everything is evenly mixed.
2. Leave the mixture to stand briefly, then stir again carefully so no lumps form.
3. Put the mixture in the fridge until the chia pudding has thickened noticeably and has its gel-like consistency.
4. Meanwhile, roughly mash the raspberries with a fork into a rustic purée.
5. Briefly toast the coconut flakes in a dry frying pan until lightly fragrant and slightly coloured.
6. To serve, divide the chia pudding between glasses, top with the raspberry purée and scatter over the toasted coconut flakes.

Good to know

A pudding like this is little work and still feels special. It's best left in the fridge overnight, so it's waiting for you in the morning.

Swaps

Almond milk → tinned coconut milk thinned with water (creamier, a little more fat). Maple syrup → date paste (unrefined sweetness plus a little fibre). Raspberries → blueberries (more anthocyanins). Coconut flakes → chopped walnuts (more omega-3 fatty acids).

Allergens

Contains tree nuts from the almond milk; only serve to children with a suitable texture, and during pregnancy the ingredients are usually fine as long as they're fresh and handled hygienically.

Dairy-free recipes