Raspberry Chia Pudding
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 measuring cup
- 1 refrigerator-safe container with lid
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup shredded coconut
- 1 tablespoon chia seeds for topping
Instructions
- In a medium mixing bowl, combine the almond milk, chia seeds, maple syrup, and vanilla extract.
- Whisk the mixture thoroughly to ensure the chia seeds are evenly distributed.
- Cover the bowl and place it in the refrigerator for at least 4 hours or overnight.
- Stir the pudding after 1-2 hours to prevent clumps.
- Once set, divide the pudding into serving containers.
- Top each serving with fresh raspberries and shredded coconut.
- Sprinkle additional chia seeds on top for garnish.
Notes
For a creamier texture, use coconut milk instead of almond milk. You can adjust the sweetness by adding more or less maple syrup according to your taste. If fresh raspberries are not available, feel free to use other berries or frozen raspberries. Remember to stir the pudding during the first couple of hours to prevent the chia seeds from settling at the bottom.
Tried this recipe?Let us know how it was!