Raspberry chia pudding with coconut

Raspberry chia pudding with coconut: a creamy breakfast or snack with chia seeds, coconut milk, raspberries and almonds – fresh and quick to prepare.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 350 kcal per serving
• Protein: 6 g
• Fat: 28 g
• Carbs: 20 g

Ingredients

• 3 tbsp chia seeds
• 200 ml coconut milk
• 100 g raspberries
• 1 tbsp almonds

Method

You’ll need: frying pan · chopping board · knife

1. Stir the chia seeds thoroughly into the coconut milk so no lumps form. Leave the mixture to stand briefly and stir again.
2. Put the chia mixture in the fridge until it has clearly thickened. It works best overnight.
3. Lightly crush the raspberries with a fork if you want a fruity layer. You can also leave them whole if you like more bite.
4. Roughly chop the almonds so they give some crunch later. If you like, toast them briefly without any extra fat.
5. Layer the chia pudding and raspberries in a glass. That way the fruit is spread evenly and it looks good too.
6. To serve, sprinkle with the almonds and enjoy cold straight away.

Good to know

A jar like this waits patiently in the fridge in the morning and still feels like something special. Creamy, fruity and refreshingly uncomplicated.

Swaps

Coconut milk → natural yoghurt made from coconut | raspberries → blueberries (also provide fibre, milder in flavour) | almonds → walnuts (provide plant omega-3 fatty acids) | chia seeds → ground linseed (also provides fibre, usually cheaper)

Allergens

Contains tree nuts (almonds). Chia seeds swell a lot, so for small children only serve them in a suitable consistency. In pregnancy these are everyday ingredients – if you use frozen raspberries, bring them briefly to the boil first; with intolerances, as always, your own tolerance is what counts.

Dairy-free recipes