Raspberries and Cream Chia Pudding
So I've realized lately that a lot of my recipes have been pretty involved and I wanted to make something a little more simple. I guess to some maybe this still is a little complex but it's something you can make in just 10 minutes, and keep in the fridge for later eating. This recipe serves 3, and if you want to make more or less, just do a 3 to 1 ratio of almond milk to chia seeds. I find that's the best texture for my taste, because I'm not really into the super thick clumpy chia seed puddings. But of course you can always adjust the liquid to your desires.
In terms of the cream on top, originally I had planned to make a whipped cream similar to the cream I topped my DIY chocolate pudding cups with, but the coconut milk had other plans. I'm not sure if it was the type of coconut milk I used, or if maybe it just wasn't cold enough, but I wound up with a pretty thick, but not whipped topping, and honestly I wasn't mad with it. Having a runnier coconut cream was good in my opinion because it helped to loosen up the chia pudding even more, and I loved the way it tasted when it kind of melted together with the thawed raspberries.
If you recreate this recipe, snap a pic and tag me on Instagram! I love seeing your recreations and hearing your opinions on my recipes helps me to improve!
raspberry chia pudding
- 6 tbs chia seeds
- 1/2 cup frozen raspberries, thawed. Plus more for layering/topping
- 1 cup unsweetened almond milk (or nondairy milk of choice)
- 1 tsp vanilla extract
- 1-2 tbs maple syrup (or liquid sweetener of choice)
- 1 can full fat coconut milk, refrigerated overnight (see notes)
- 1 tsp vanilla extract
- 1-2 tsp sugar (optional, see notes)
- Defrost frozen raspberries in a microwave safe bowl for about 10-20 seconds. In a mason jar or container with a lid, combine chia seeds, almond milk, vanilla extract, maple syrup and thawed raspberries. Mix well and then seal the jar and place in the fridge for at least 10 minutes for the chia seeds to absorb the liquid and expand.
- Once the chia pudding has set in the fridge, prepare the coconut cream. To make coconut cream, refrigerate coconut milk overnight (do NOT shake), and freeze a metal bowl before preparing (up to 1 hour before but less is fine too). Use a spoon to skim off the top layer of coconut cream solids and add to chilled metal bowl. Whip with a hand mixer until it becomes airy and slightly thicker in consistency. Add vanilla and continue beating until fully combined. If the cream is too thick, you can add a bit of the coconut water left at the bottom of the can for a bit more of an airy consistency.
- Top chilled chia pudding with coconut cream and extra frozen raspberries. Sweeten to taste with maple syrup.
- So as I mentioned in the beginning of the recipe, I had fully intended for the coconut cream to be more of a whipped topping, rather than a runnier heavy cream, but the coconut milk I bought didn't really whip properly. As it turns out, I don't mind the runnier texture, but if you're looking to top this chia pudding with a stiff whipped cream, then you'll want to use this type of heavy coconut cream instead of the canned full fat coconut cream. The product I linked is the exact one that I used for the last whipped cream recipe, although I find it offensively expensive on Amazon. I bought it at Whole Foods for around $5, so if you can find it in stores, I'd recommend opting for that. But I honestly think that finding a good full fat coconut milk for whipping mostly trial and error. From what I've researched online, this brand of coconut cream is great for whipping, as well as the Whole Foods 365 brand.
- I didn't sweeten the coconut cream because I feel that once the cream is mixed in with the pudding, which is sweetened with maple syrup, that it all tastes fine. If you have more of a sweet tooth, then add in a couple tsp of sugar. If you're like me and try to limit refined sugars when possible, then just drizzle on some extra maple syrup after you've assembled the chia pudding cups.