Coconut Chia Seed Pudding with Raspberry Cardamom Jam

A delicious blend of creamy coconut chia seed pudding with a bright, tart cardamom raspberry jam. This dairy-free, vegan, and gluten-free treat is perfect for breakfast, a snack, or dessert! 

I have a delicious, super easy to prepare treat for you all!!

A creamy coconut chia seed pudding with a quick and delicious raspberry cardamom jam topped with toasted coconut and fresh raspberries. Yum!!

Admittedly, it took me a while to jump on the chia seed pudding band wagon. I know this phenomenon of combining chia seeds with coconut milk to magically make a thick pudding has been popular for a while, but I always heard mixed reviews about it so was reluctant to try it.

But I’m so glad I finally did! The first time I tried it was at a local coffee shop that made a homemade chia seed pudding. It was perfectly sweet, creamy, and delicious – I was hooked!

I started going about twice a week to pick up one of these puddings. For some reason, I was nervous to try and make it myself. It seemed crazy that simply combining chia seeds with liquid could result in a pudding – so I kept buying it instead of making it. But this new habit was getting expensive, so I finally decided to try and make it myself. Turns out, it’s super super easy! And just as delicious to make it at home 😍

I am excited to share this delicious recipe with all of you and make you all chai seed pudding believers, especially, if you have heard some negative reviews, like me, and have been reluctant to give it a go. I promise, you will love it!

Let’s make this treat!

Like I mentioned above, to make the pudding, you simply combine chia seeds, coconut milk, almond milk, maple syrup, a pinch salt, and vanilla and place in the fridge to set up overnight.

You may be wondering: how in the world does this mixture become a thick, pudding-like consistency? It’s all about those magical little chia seeds. The chia seeds, when added to liquid, swell to almost double their size, creating a jelly-like texture, which helps thicken the milk.

There are two key steps to making a creamy and perfectly thick chia seed pudding: 1. your chia seed to liquid ratio. A good ratio is four parts liquid to one part chia seeds. Too little of chia seeds will result in a slimy texture. 2. How long you allow the mixcture to set up in the fridge. The longer you let the pudding sit, the thicker and creamier it will become, and the softer, more palatable the chia seeds become.

Some fun facts about chai seeds: they are actually part of the mint family and are the same grassy seeds responsible for creating chia seed pets (do you remember those crazy things from the 80s?!?). Plus, they contain a host of great health benefits, such as they contain protein, fiber, antioxidants, and Omega-3 fatty acids.

I combined this creamy coconut chai pudding with a tart, sweet quick raspberry cardamom jam. This “jam”actually requires no cooking. I simple macerated the berries with maple syrup, a touch of cardamom, lemon juice and zest, and a pinch of salt and mashed it with a fork till it created a jam-like consistency.

To serve the pudding, combine the jam and pudding in a jar or bowl and top with fresh raspberries and toasted coconut.

Now you have yourself a delicious, simple treat that you can enjoy for breakfast, an afternoon snack, or even for a light, healthy dessert. It’s creamy, tart, perfectly sweet, and brightened with the lemon zest and pop or cardamom. Plus, is super easy to make and healthy! I promise this will make you a chia seed pudding lover.

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Coconut Chia Seed Pudding with Raspberry Cardamom Jam

A delicious blend of creamy, coconut chia seed pudding with a bright, tart raspberry jam. This dairy-free, vegan, and gluten-free treat is perfect for breakfast, a snack, or dessert!

Course Dessert

Author Dani

Ingredients

Coconut Chia Seed Pudding

• 1 cup coconut milk
• 1 cup almond milk
• 1/2 cup chia seeds
• 2-3 tablespoons maple syrup more or less depending on desired sweetness
• 2 teaspoons vanilla
• Pinch sea salt

Quick Raspberry Jam

• 1 cup fresh raspberries
• 1 tablespoon maple syrup
• 1 tablespoon lemon zest
• 1/2 tablespoon lemon juice
• 1/4 teaspoon cardamom
• Pinch cinnamon and sea salt

Topping

• Fresh raspberries
• Toasted shredded coconut

Instructions

1. In a large bowl, mix together all of the ingredients for the chia seed pudding. Put in fridge and allow to set up overnight. It will become thick and pudding-like.
2. For the jam, combine all the ingredients and use a fork to mash the raspberries until it forms a jam like consistency.
3. To serve the pudding, combine the jam and pudding in a jar or bowl and top with fresh raspberries and toasted coconut.
4. Serve and enjoy!

Recipe Notes

*These will last about 2-3 days in the fridge.

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