Description
A refreshing and nutritious Lemon Raspberry Chia Pudding made with creamy coconut milk, fresh raspberries, and a hint of zesty lemon. This easy no-cook recipe is naturally sweetened with honey and perfect for a healthy breakfast or snack.
Ingredients
Scale
Main Ingredients
- 2 cups lite coconut milk (or any non-dairy milk)
- 1/2 cup chia seeds
- Zest and juice of 1/2 a lemon
- 1/2 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 tbsp honey (or agave/maple syrup for vegan option)
Instructions
- Combine Ingredients: In a large, sealable container, add the coconut milk, chia seeds, lemon zest and juice, vanilla extract, raspberries, and honey. Stir well to ensure all chia seeds are evenly distributed and not clumped together.
- Let it Sit: Seal the container and refrigerate overnight or for at least 8 hours. This resting time allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve: After chilling, stir the pudding again before serving. Serve cold, topped with additional fresh raspberries and a drizzle of honey if desired.
Notes
- You can use any type of milk you prefer, including dairy or plant-based options.
- Adjust the sweetness by adding more honey, agave, or maple syrup to taste.
- If using frozen raspberries, you can add them directly; they will thaw and add flavor as the pudding sets.
- For a thicker pudding, increase chia seeds to 3/4 cup.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: chia pudding, lemon raspberry pudding, healthy breakfast, vegan pudding, no-cook dessert, coconut milk chia
