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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


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


  • Fresh raspberries
  • Toasted shredded coconut


  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.