{Nourish} Vanilla Coconut Raspberry Chia Pudding

ChiaAnother raspberry recipe? Why not! I had a bag of frozen raspberries on hand from the Raspberry, Maple and Thyme Roasted Salmon recipe (maybe you do too…) so I whipped up this simple chia pudding with the rest of the berries. As the countdown to Valentine’s Day continues, I have figured why not commit to the color red for the week?  It is a lovely color, especially when food is involved. Come to think of it, some of my favorite foods are some variation of red–berries, tomatoes, salmon, peppers, pomegranate…I could go on. Back to the recipe. Have you ever had a chia pudding? Making it is like a science experiment! When you combine a liquid with chia seeds there is some magic that happens and we can all use a little magic in our lives!

Chia 101: Yes, we are talking about the same seed that was used to grow your chia pet back in the day. This hysterical fact makes eating chia seeds all the more fun! Little did you know, this tiny seed is a nutrition powerhouse! Mild, with a nutty flavor, one ounce (around 2 tablespoons) contains 4 grams of protein, 11 grams of fiber and a slew of vitamins and minerals. Did you know “Chia” means strength? The chia seeds were a dietary staple in Mayan and Aztec cultures.

So what do you do with it? You can add it to oats, smoothies, salads, grains and even sprinkle it onto veggies or hummus. It will add some crunch! Here is the cool part–when you mix chia with a liquid it absorbs the liquid and forms a gel. Hence this pudding!

True story: the first time I made a chia pudding I ate at least a 1/2 cup serving. Big mistake! Let’s circle back to the fact that there is 11 grams of fiber in 2 tablespoons of seeds. The result was third trimester-like bloating! It was horrible. Take this as a warning as I learned my lesson the hard way. If this is your first go at enjoying this mighty seed, eater beware! Start small. Drink lots of water!

Onto the recipe! Wait until you see how easy this is to create!

Vanilla Coconut Raspberry Chia Pudding
Serves 3
Write a review
Prep Time
5 min
Prep Time
5 min
  1. 1 cup raspberries, fresh or frozen
  2. 1 cup milk - cow or unsweetened milk alternative (I used unsweetened vanilla coconut milk)
  3. 1 tablespoon maple syrup
  4. 1 teaspoon orange zest
  5. 1/4 cup chia seeds
  6. 1 tablespoon shredded unsweetened coconut
  7. 1 tablespoon sliced almonds
  1. Option A: Mix the raspberries, milk, maple, zest, and chia in a bowl
  2. Option B: Puree the raspberries, milk, maple, zest and chia in a blender or food processor
  3. Once the mixture is blended, divide it into 3-4 small containers (or you can keep it in one large container). Cover and refrigerate for at least one hour through over-night works well.
  4. Once the chia is plump and the mixture is thick, enjoy with a sprinkle of almonds and coconut!
Katie Cavuto https://katiecavuto.com/



Leave a Reply

Your email address will not be published. Required fields are marked *