This raspberry coconut chia seed pudding recipe comes from our food contributor, Christina Evert of Abuelita Eats. Christina shares her delicious recipes and mouthwatering food photography with us twice a month. With a focus on vegetarian and pescatarian recipes, Christina shares her cooking adventures on her Instagram, @abuelitaeats, showing how easy and tasty it can be to incorporate more fresh fruits and vegetables into your diet via her simple yet scrumptious meals and snacks.

vegan recipes - chia seed pudding

One of the best feelings ever is waking up, pouring a cup of coffee, and knowing that a decadent, fulfilling breakfast is already ready and waiting for you. If you’re like me and don’t have a private chef yet, cue this raspberry coconut chia seed pudding.

vegan recipe - raspberry coconut chia seed pudding

This recipe is wholesome enough for breakfast, but can also be served as a midday snack or sweet late night treat. Loaded with creamy coconut milk, filling chia seeds, and just a hint of sweetener, it’s an indulgence you can feel amazing about.

vegan recipes - chia seed pudding

XX

Christina

@Abuelitaeats

  • PREP TIME: 5 MINS
  • SERVES: 2
  • Vegan

Ingredients

For the pudding:

1 can of full fat coconut milk

4 tbsp chia seeds

2 tbsp agave or maple syrup

1 pinch sea salt

2 handfuls of fresh raspberries

Directions

Step 1

Coconut milk tends to separate in the can, so before you begin make sure you are using room temperature coconut milk (you can store the cans in your pantry). Give your coconut milk a big shake and pour it into a medium sized bowl or mason jar.

Step 2

Whisk it up until it’s nice and smooth, then add your chia seeds, agave, and sea salt. As you mix your ingredients into your coconut cream, remember that your goal is a nice, creamy, even consistency. At this point, you can give it a little taste to see if you want it any sweeter (more agave).

Step 3

Once all the ingredients are combined, divide your cream between two jars with fitting lids, top with rinsed raspberries, and seal them up. Pop your jars in the fridge overnight, or for at least a couple hours for the pudding to set.  You can enjoy this vegan pudding straight from the jar, or scoop it into a bowl and top with hemp hearts, granola, chopped nuts, or even more fresh fruit to make it a truly indulgent and filling snack!