This super-creamy chia pudding paired with a bright, lemon-kissed raspberry puree is a simple yet satisfying recipe you can enjoy for breakfast, a snack, or even a light dessert. It comes together in just minutes and sets beautifully in the fridge, making it perfect for busy days when you want something nourishing and delicious ready to go.

Why You’ll Love This Recipe

This recipe is incredibly easy to prepare and requires no cooking at all. The texture is rich and creamy thanks to yogurt and coconut milk, while the chia seeds add a gentle thickness and boost of nutrition. The fresh raspberry puree brings a naturally sweet and tangy contrast that keeps every bite refreshing. It’s also easy to customize to suit your preferred level of sweetness and works well for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chia pudding
2 cups Greek yogurt or coconut yogurt
1 cup coconut milk
2 teaspoons vanilla extract
1/4 cup raw honey or maple syrup
1/4 cup chia seeds

Raspberry puree
2 cups fresh raspberries
2 teaspoons fresh lemon zest

Directions

In a medium mixing bowl or glass container, add the Greek yogurt or coconut yogurt, coconut milk, vanilla extract, honey or maple syrup, and chia seeds.

Whisk thoroughly until all ingredients are evenly combined and the chia seeds are well distributed.

Divide the chia pudding mixture evenly among individual jars or serving glasses.

Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.

Just before serving, place the fresh raspberries and lemon zest into a bowl. Use a fork to mash the mixture until it reaches a puree-like consistency.

Spoon the fresh raspberry puree over the chilled chia pudding and serve.

Servings and timing

This recipe makes approximately 5 servings.
Preparation time is about 5 minutes.
Chilling time is 4 hours to overnight.

Variations

You can use almond milk instead of coconut milk for a lighter flavor.
Swap raspberries with strawberries or blueberries for a different fruit topping.
Add a pinch of cinnamon or cardamom to the chia pudding for extra warmth.
Top with sliced bananas, toasted coconut flakes, or chopped nuts before serving.

Storage/Reheating

Store the chia pudding covered in the refrigerator for up to 2 to 3 days. Keep the raspberry puree separate if possible for the freshest flavor. This recipe is meant to be enjoyed cold and does not require reheating.

FAQs

Can I make this recipe dairy-free?

Yes, simply use coconut yogurt or another plant-based yogurt instead of Greek yogurt.

How long does chia pudding need to set?

Chia pudding needs at least 4 hours to set, but overnight chilling gives the best texture.

Can I use frozen raspberries?

Yes, thaw them first and mash well before using.

Is this recipe suitable for meal prep?

Absolutely. It’s ideal for preparing ahead and enjoying over several days.

Can I reduce the sweetness?

Yes, adjust the honey or maple syrup to taste or omit some if you prefer it less sweet.

What makes the pudding creamy?

The combination of yogurt and coconut milk creates a rich, smooth texture.

Can I blend the chia pudding instead of whisking?

You can, but whisking works well and keeps the process simple.

Is this recipe good for breakfast?

Yes, it’s filling, nutritious, and easy to grab on busy mornings.

Can I add protein powder?

You can add a small amount of unflavored or vanilla protein powder, adjusting liquid if needed.

Will the lemon zest make it sour?

No, it adds a light, fresh flavor that balances the sweetness of the raspberries.

Conclusion

Super-creamy chia pudding with fresh raspberry puree is a simple, wholesome recipe that fits effortlessly into everyday life. With minimal prep, flexible ingredients, and a delicious balance of creamy and fruity flavors, it’s a reliable choice you’ll want to make again and again.

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