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Raspberry Pomegranate Chia Pudding

A refreshing, nutrient-dense breakfast pudding made with chia seeds and coconut milk, topped with vibrant raspberries and pomegranate.
Print Recipe
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 10 minutes
Servings: 2 cups
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 0.5 cup chia seeds
  • 2 cups coconut milk or almond milk
  • 2 tbsp maple syrup or sweetener of choice
  • 1 tsp vanilla extract
Toppings
  • 1 cup fresh raspberries
  • 0.5 cup pomegranate seeds arils
  • 2 sprigs fresh mint garnish

Equipment

  • Mixing Bowl
  • Whisk
  • Glass jars or tumblers
  • Measuring cups

Method
 

  1. In a medium bowl, whisk together coconut milk, maple syrup, and vanilla extract.
  2. Add chia seeds and whisk vigorously for 1 minute to prevent clumping.
  3. Let mixture sit for 5 minutes, then whisk again.
  4. Cover and refrigerate for at least 4 hours (or overnight) until thickened.
  5. Before serving, stir the pudding. Add a splash of milk if too thick.
  6. Pour into glasses and top generously with fresh raspberries and pomegranate seeds.
  7. Garnish with fresh mint leaves and serve cold.

Notes

For a smoother texture, blend the pudding after it has set. Store in airtight jars for up to 5 days in the fridge.