No-Bake Raspberry Chia Pudding with Coconut Milk

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 refreshing and healthy no-bake pudding made with chia seeds soaked in creamy coconut milk and topped with fresh raspberries. This vegan recipe, ready in about 10 minutes, pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract. Whisk well to prevent clumping.
  2. Step 2: Cover the bowl and refrigerate for at least 4 hours or preferably overnight until the mixture thickens to a pudding-like consistency.
  3. Step 3: Before serving, stir the pudding to ensure even texture, then divide into 2 serving glasses or bowls.
  4. Step 4: Top each serving with 1/4 cup fresh raspberries and sprinkle 1 tbsp toasted coconut flakes if using for added crunch and flavor.
  5. Step 5: Serve chilled as a light breakfast or dessert.

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