Coconut Lime Raspberry Chia Pudding
Coconut Lime Raspberry Chia Pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you’re into that sort of thing!
Coconut Lime Raspberry Chia Pudding
Coconut Lime Raspberry Chia PuddingI absolutely love chia pudding for dessert. Some of my other favorites are Superfood Triple Berry Chia Pudding, Mango Coconut Chia Pudding, and even Raspberry Coconut Chia Pudding Pops!
Me, I’m a huge fan of chia seeds. They have no taste so it basically takes on the flavor of anything you mix up, and those tiny seeds expand to more than triple in size when soaked in any liquid and did I mention they have a satiating quality to them? Win! It’s also gluten-free, dairy free and vegetarian.
One of my go to chia puddings has always been my Mango Coconut Chia Pudding, but I thought let’s put the lime in the coconut and this was born! Enjoy this while those summer berries are still in the farmer’s stands.
Coconut Lime Raspberry Chia Pudding
Ingredients
- 1 cup raspberries
- 1/2 cup canned lite coconut milk
- 1/2 cup unsweetened Almond Breeze almond coconut milk
- 2 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 6 to 8 drops Nu-Naturals liquid stevia, or sugar/honey to taste
- 1 tsp lime juice
- 1 tsp lime zest
Instructions
- Combine half the raspberries and the remaining ingredients in a large container.
- Mix well and close container.
- Refrigerate overnight or at least 5-6 hours.
- Divide into 2 bowls or glass dishes, top with remaining berries and serve.
Under 30 Minutes
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Easy Peasy and Delicious! Great for breakfast or a dessert or snack in the evening. Loaded with healthy nutrients and low carb!
I used 1 cup unsweetened coconut milk and unsweetened coconut. They some honey for my sweetener. Added more chia seeds for thicker consistency. No need for all the sweetened items. The fruit sweetens it plenty.
I made this a couple days ago to keep for breakfast. I did add another tablespoon of chia seeds because i want a thicker pudding. It was amazing. I can’t wait to try the mango one. My fresh raspberries were a little too tart so I didn’t add any extra on top just had the ones that were mixed in. Thanks so much for this recipe!!
Could you use frozen berries? Could you refrigerate one serve for the following day?
I would use fresh. Yes, you can serve them the following day.
Do we have to use a liquid sweetner?? The sweetner i have is solid (Xylitol).
Any sweetener you wish
I could only find Chia made with buckwheat in the cereal section of the natural/organic aisle… I assume that is not the same thing? I can't find them locally so I may have to trek to Whole Foods.
No not the same, you only want the chia for this
You have me addicted to chia pudding for breakfast. Shhh, it's healthy enough… Lol I'll be trying this combo right away!
still liquid-y after 12 hours, any ideas why?
Did you use whole seeds? It should thicken rather fast.
Where can you buy chia seeds (besides the internet)?
I get them in the organic "health mart" section of my local grocery store.
I have found them at TJ Maxx & Marshalls
I can usually find them at Costco too!
I had the same experience as Pia… my pudding was still liquid-y after an entire night. I drank it.. and it tasted great 🙂
If you like it thicker add more seeds next time
I would like to try to do that.
Hi Gina, I love this recipe! However, I mixed this all up last night and this morning it was still extremely liquid-y (Not pudding-like texture). This happened in the past with another chia pudding recipe I tried. Do you know what I might be doing wrong? I followed the directions closely.
Chia pudding is thin, not the consistency of pudding like Jell-o brand.
I prefer mine with an extra tablespoon of chia seeds, makes it a bit thicker.
Exactly, it is a little liquidy, but if you want it thicker add more seeds
This sounds DELISH!! Loves it! Pinning!
I recently tried that almond coconut milk for the first time and I really like it! Haven't made chia pudding with it yet, but since I usually dump shredded coconut on my chia pudding, I know I'd love it.
This pudding sounds great – I love the combination of flavors. In the last few months I've come to view chia seeds as an indispensable item in my pantry.
Are chia seeds similar to tapioca in the way they plump up? I've never tried them but this looks yummy.
Sort of, you will have to try it and see.
This looks so good !!
xx
Yum! Definitely going to try but will probably omit the coconut milk and use almond or rice milk. Will be interested to see if it keeps me full throughout the morning.
Sounds delicious but that's too much fat for me 🙁
It does sound high in fat for the ingredients but coconut is very high in fat so I believe that is where the numbers come from. If you have heart disease, the jury is still out on whether or not you should include coconut in your diet. It contains high saturated fat but it is a plant-based fat rather than meat-based.
Yum! I love chia pudding, this flavor sounds fabulous. Coconut = perfect for summer. 🙂
I could SO easily have this for breakfast! I sometimes make chia puddings to sit in the fridge waiting for me for the next morning and it works a treat, especially when topped with granola. Brilliant to swap for overnight oats if you get stuck in a rut, and it fills you up surprisingly well ^ ^ This looks amazing 😀 x
I love chia seeds in oatmeal, sprinkled on yogurt, in smoothies, etc. But! Oddly enough I have never made chia pudding, despite pinning it like crazy. 🙂 This looks so, SO good. I am going to try it.
Looks wonderful! Healthy and delicious. Blessings, Catherine
Thanks for another great chia pudding recipe! I love chia seeds too and add them to so many recipes. I have all the ingredients at home, so will be making this today!
That looks so delicious and healthy!
Any sub for almond milk? Allergic to nuts
I use 3/4 cup canned milk & 1/2 cup water
I think any milk would work
Use coconut milk instead
I love chia seeds, I often add it to smoothies but I'm curious on trying this recipe now!
Looks delicious! I have regular coconut milk (not from the can), can I use 1 cup of that to substitute the canned coconut milk and almond milk? Or is the canned needed for a thicker texture?