Coconut raspberry chia pudding

This coconut and raspberry version of chia pudding is every bit as delicious as the chocolate one. Chia seeds are incredibly versatile, and there are endless ways to use them, so don’t be afraid to experiment with your own flavour combinations. Do you have a favourite chia pudding recipe? Share it in the comments!

Makes 4 servings.

Ingredients for the coconut raspberry chia pudding:

• 250 ml coconut milk (or half coconut milk and half regular milk, rice milk, almond milk, etc.)
• 200 g raspberries, fresh or frozen
• 6 tablespoons chia seeds
• 2–4 tablespoons agave syrup, golden syrup, honey or maple syrup, to taste

Pass the raspberries through a fine sieve to remove the seeds. Transfer the raspberry purée to a measuring jug and top up with water until you have 250 ml in total. Add 3 tablespoons of chia seeds and stir well. Leave to stand for 15–20 minutes.

In a separate bowl or jug, combine the coconut milk with the remaining 3 tablespoons of chia seeds and stir thoroughly. Leave to stand for 15–20 minutes.

At this stage, you will notice the chia seeds beginning to absorb the liquid and form a gel-like consistency. Stir both mixtures once more and sweeten each layer to taste. Cover with cling film and refrigerate for 5–6 hours, or preferably overnight.

Once chilled and fully set, spoon the mixtures into serving glasses, creating alternating raspberry and coconut layers. Serve topped with fresh raspberries.

Enjoy!