Coconut Chia Pudding with Raspberries

Updated: Apr 5

This tasty treat is a smooth chia pudding with natural sweetness from raspberries. Non dairy and No processed sugars.

This is one recipe Ive come to enjoy. Usually I whip up a batch the night before and enjoy it in the morning for a quick breakfast or as a snack later in the day. I make several flavour combinations but this is the plain chia pudding topped with raspberries.


  • Yogurt jars or canning jars

  • Spoons


  • 5 small mason jars with stainless or silicone lids or yogurt jars with lids.

  • 2cans of unsweetened coconut milk

  • Raw Unfiltered honey

  • 100% pure vanilla extract

  • chia seeds (black or white)

  • fresh organic raspberries

  • Optional: Organic unsweetened shredded coconut for topping.

  • fresh raspberries

  • toasted shredded coconut


  1. In a small bowl, add 6 tablespoons of chia seeds to 1½ cups of coconut milk. Stir in 2 tablespoons of raw honey and 1 Tablespoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.

  2. In each small jar, create alternating layers of chia pudding and raspberries

  3. Optional: Top each jar with raw coconut and fresh raspberries. Enjoy!