Raspberry Chia Pudding

Raspberry Chia Pudding

A simple dairy-free chia pudding infused with raspberries.
Health Rating
Prep Cook Ready in Servings
35 min 0 min 35 min 4


1 cup Silk Original Coconut Milk
1/2 cup Water
1 cup Raspberries (or frozen)
1/2 cup Chia seeds
1 tsp Vanilla bean powder (or 2 tsp unsweetened vanilla extract)
1 tsp Stevia sweetener, powder (or sweetener of choice, optional)


1. Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.

2. Mix the chia seeds with the raspberry milk and add the vanilla bean powder and Stevia.

3. Let mixture sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.

4. Serve with the reserved raspberries and store in the fridge for up to 3 days.

Nutrition Facts

Per Portion

Calories 146
Calories from fat 71
Calories from saturated fat 6.1
Total Fat 7.9 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 4.4 mg
Potassium 91 mg
Total Carbohydrate 14.9 g
Dietary Fiber 10.0 g
Sugars 1.4 g
Protein 3.7 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.7

Energy sources



Nutritional Highlights:

Chia seeds

The digestible carb content is only one gram per ounce (28 grams), which is very low. This makes chia a low-carb friendly food. Almost all of the carb content in chia seeds come from fiber. 

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