Raspberry & Coconut Chia Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy coconut chia pudding rippled with fresh raspberry swirls and finished with toasted coconut. This international-inspired desserts ready in about 15 minutes layers chia seeds, coconut milk, raspberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

★ 4.7 (11 ratings) Prep: 15 min Serves 4 International cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup chia seeds, 1 cup coconut milk, 2 tbsp honey, and 1 tsp vanilla extract until fully combined. Cover and refrigerate for 4 hours or overnight until thickened.
  2. Step 2: Blend 1/2 cup raspberries with 1 tsp honey until smooth, then strain through a fine-mesh sieve to remove seeds.
  3. Step 3: Layer the chia pudding in glasses: 1/3 cup chia pudding, 2 tbsp raspberry puree, then repeat for two layers. Top with 2 tbsp coconut flakes and a light dusting of edible silver dust.
  4. Step 4: Refrigerate uncovered for 30 minutes to allow the silver dust to settle and create a subtle sparkling effect before serving.

Frequently asked questions

How long does Raspberry & Coconut Chia Pudding take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Raspberry & Coconut Chia Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Raspberry & Coconut Chia Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Raspberry & Coconut Chia Pudding for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Raspberry & Coconut Chia Pudding?

International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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