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Chia pudding with coconut milk and raspberries

30 minutes


  • Hortex raspberries 1 package
  • Agave syrup or xylitol 3-4 tablespoons
  • Chia seeds 6 tablespoons
  • Coconut milk 1 can (400 g)
  • Chopped roasted pistachios 2-3 tablespoons
  • A pinch of cardamom (optional)


Step 1

Heat the raspberries in a saucepan with agave syrup or xylitol (set aside a few whole berries for decoration), then spread them on the bottom of glasses, jars or cups (2-4 servings depending on the size of the container). 

Step 2

Bring the coconut milk to a boil with cardamom and pour it over the chia seeds. Let it cool and thicken. Once the mixture has cooled and thickened, spread it on top of the raspberry puree, and sprinkle with chopped pistachios and whole raspberries. You can serve the pudding immediately or chill it before serving. 

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