Berry-Infused Coconut Chia Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A cooling dessert made with Whole30-compliant chia seeds and fresh berries—ideal for managing post-Whole30 sugar cravings without breakouts. This Tropical-inspired Whole30 recipe, ready in about 10 minutes, pairs chia seeds, coconut milk, fresh raspberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Tropical cuisine 245 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup coconut milk, and 1/2 tsp vanilla extract until fully combined and no lumps remain.
  2. Step 2: Cover the bowl and refrigerate for at least 4 hours (or overnight) until thickened and pudding-like, stirring once after 30 minutes to prevent clumping.
  3. Step 3: Just before serving, layer 1/2 cup fresh raspberries in the bottom of a glass, then spoon 3/4 cup chia pudding on top. Sprinkle with 2 tbsp chopped macadamia nuts for crunch, and serve chilled.

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