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Side view of creamy raspberry pudding in two glass cups with a spoon on the side

Raspberry Chia Pudding

This Raspberry Chia Pudding is easy to make with creamy layers of chia pudding, fresh raspberries and whipped coconut cream. It's the perfect healthy breakfast or snack with just 4 ingredients and requires no cooking. Gluten-free, grain-free, dairy-free, vegan, refined sugar-free, paleo-friendly with low carb, keto or Whole30 options.

Course Snack
Cuisine American
Keyword chia pudding, chia pudding recipe, coconut chia pudding, overnight chia pudding, raspberry chia pudding, vegan pudding, vegan pudding recipe
Prep Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
Calories 194 kcal
Author Kelly


  • 2 cups fresh raspberries , plus more for garnish
  • 3 tbsp pure maple syrup divided. May sub with liquid sweetener of your choice. Use liquid monk fruit extract or Lakanto SF maple syrup for low carb / keto
  • 2 cups unsweeteend almond milk , or any non-dairy milk will work
  • 1/2 cup chia seeds
  • 1 tsp pure vanilla extract , optional but recommended for the best flavor
  • 1/4 tsp ground cinnamon , optional but recommended for the best flavor

Optional toppings

  • paleo granola , toasted coconut chips, hemp seeds. slivered almonds or chopped nuts
  • dairy-free yogurt or whipped coconut cream


  1. Make the raspberry compote: Add the raspberries and maple syrup to a blender (or use a hand blender) and blend until smooth.

    Add half of the compote to a large bowl along with the milk, chia seeds, maple syrup, vanilla and cinnamon. Use a fork or a whisk to combine.

    Top view of chia pudding ingredients in a large measuring cup with a whisk
  2. Cover the bowl and place it in the refrigerator. Place in the fridge for a few hours, until the pudding has thickened or overnight along with the compote.

    Top view of blended raspberry compote with chia pudding ingredients in a large measuring cup with a whisk
  3. When you're ready to serve, assemble the parfaits in jars or glasses, starting with 1-2 tbsp of the remaining raspberry compote. Top with chia pudding.

    Garnish with fresh raspberries and / or grain-free granola, coconut chips, chopped nuts, whipped coconut cream or dairy-free yogurt or other toppings of choice, if desired.

    Side view of creamy raspberry pudding in two glass cups with a spoon on the side

Recipe Video

Recipe Notes

How to store:

In the fridge: Store leftover chia pudding in an airtight container in the fridge for up to 5 days. You can pre-assemble your parfaits in mason jars or store leftover pudding by itself.

In the freezer: You can also store your chia pudding in single portions in a freezer for up to 3 months.

How to thaw: Thaw in the fridge, overnight or until soft and no longer frozen, about 6 hours.

Nutrition Facts
Raspberry Chia Pudding
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 63
% Daily Value*
Fat 7g11%
Monounsaturated Fat 1g
Carbohydrates 18g6%
Fiber 9g36%
Sugar 10g11%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.