Chia raspberry pudding

Chia raspberry pudding

Lighten up your meals with these delicious, healthy recipes from Nutritionist, Christine Bailey.

Serve this nutrient-dense pudding for breakfast or a snack. Chia seeds are rich in omega 3 and easily digestible protein and fibre. Raspberries are a great source of polyphenols, antioxidants that help support a healthy gut microbiome.

Serves 2

Preparation time: 5 minutes, plus 15 minutes soaking


  • 5tbsp chia seeds
  • 500ml coconut milk
  • 1 scoop vanilla protein powder (optional)

For the raspberry purée:

  • 200g raspberries – fresh or frozen
  • 1tsp lemon juice
  • 2tsp maple syrup


  • Place the coconut milk and protein powder if using in a blender and process. Stir in the chia seeds and leave to soak for one to two hours or overnight.
  • Combine the raspberry purée ingredients in a small food processor or blitz with a hand blender. Spoon a third of the coconut chia mixture in a blender with the raspberry purée and pulse to combine.
  • To assemble, spoon some of the raspberry mixture into glasses then top with the coconut chia mixture. Top with raspberries and serve.
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