Unsweetened coconut milk gives this chia pudding its creamy richness. Crushed raspberries help sweeten the dish, but blackberries or ripe strawberries would be delicious, too.
Slideshow:More Chia Seed Recipes
2 1/2 cups raspberries
3 tablespoons light brown sugar
1 1/2 cups unsweetened coconut milk
1 cup unsweetened almond milk, plus more for serving
1/2 cup chia seeds (3 ounces)
1/4 cup plus 2 tablespoons sweetened flaked coconut
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Honey, for serving
How to Make It
In a medium bowl, combine 1 1/4 cups of the raspberries with 1 tablespoon of the brown sugar. Using a fork, lightly crush the berries and let stand for 5 minutes.
Add the remaining 2 tablespoons of brown sugar to the bowl and stir in the coconut milk and 1 cup of the almond milk, the chia seeds, 1/4 cup of the coconut flakes, the vanilla and salt. Cover with plastic and refrigerate until the pudding is thick, at least 2 hours. For a thinner pudding, stir in a little more almond milk. Garnish with the remaining 1 1/4 cups of raspberries and 2 tablespoons of coconut flakes, drizzle with honey and serve.
The pudding can be refrigerated for up to 3 days.
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