Chia and Vanilla Pudding with Raspberries

Ananás e Hortelã


  • 3/4 cup coconut milk
  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla paste
  • 2 tablespoons maple syrup
  • raspberries (golden, to serve)


  1. In a bowl mix all ingredients well and refrigerate. Throughout the following half an hour, stir every 10 minutes as it gets thicker. Place in individual bowls, if desired.
  2. Cover with plastic wrap and put in the freezer for 2-3 hours before serving, or overnight.
  3. After 2 hours, the pudding will still be creamy and if you leave it overnight it will get a firmer consistency.
  4. Serve the pudding with lots of fresh raspberries when you have the desired consistency.
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