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Raspberry, Coconut, And Peanut Butter Chia Pudding

90 min

This raspberry, coconut, and peanut butter chia pudding is sure to leave you feeling full and satisfied! It’s perfectly sweet, refreshing, delicious, just so perfect.

And there are countless flavour combinations so get creative by adding different kinds of fruits, nuts, milk, nut butter, chocolates, jams.

Image & recipe by Jazmin and Fiona @bakeateasy


  • 2 tbsp chia seeds
  • 1/2 cup coconut milk or milk of choice


  • Sugar-free raspberry jam, peanut butter, fresh raspberries, maple syrup, and cacao nibs



  1. Pour the chia seeds and the milk into a glass/cup and mix well.
  2. Let settle for 2-3 minutes then whisk well again to avoid getting any clumps.
  3. Cover the glass and store in fridge overnight or for at least 2 hours (the longer the better so the seeds really have time to expand)
  4. When you’re ready to eat it, top with your chosen toppings and enjoy cold.
  5. We placed the raspberry jam at the bottom followed by the creamy chia and topped with peanut butter, raspberries, cacao nibs and maple syrup.
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