Raspberry Chia Seed Pudding

IMG_1447Raspberry Chia Seed Pudding


  • 1 cup coconut milk (I use Native Forest canned coconut milk because their cans are BPA free)
  • 1 cup raspberries – fresh or frozen
  • 4 tablespoons chia seeds
  • 4 drops vanilla stevia (I use Sweet Leaf brand)



  1. Mix chia seeds into coconut milk. Stir well – don’t blend, just stir.
  2. Add raspberries and stevia. Stir well, use a fork and break up the raspberries to allow the raspberry flavor and color to spread throughout the pudding.
  3. Refrigerate for at least 1 hour, until it’s a thick, pudding texture.