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Protein chia pudding with coconut milk topped with fresh raspberries in a glass

Protein Chia Pudding with Coconut Milk and Raspberries

A creamy, protein-packed chia pudding blended with coconut milk and fresh raspberries. Perfect for breakfast, meal prep, or a post-workout snack.
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Prep Time 5 minutes
4 hours
Total Time 4 hours 5 minutes
Servings: 2
Course: Breakfast, Dessert, Salad
Cuisine: American, Dairy-Free, Gluten-Free, Healthy
Ingredients Method Notes

Ingredients
  

  • ¼ cup chia seeds
  • 1 cup 250 ml coconut milk
  • ⅓ cup vanilla or unflavored protein powder
  • 1 cup fresh raspberries
  • Unsweetened shredded coconut for garnish
  • A few extra raspberries for serving

Method
 

  1. Add the coconut milk, protein powder, and most of the raspberries to a blender.
    Empty blender jar ready to mix protein powder, coconut milk, and raspberries for chia pudding
  2. Blend until the mixture is completely smooth and creamy.
  3. Pour the mixture into a jar or airtight container. Add the chia seeds and shake well, or stir thoroughly until combined.
    Adding chia seeds to a protein and coconut milk mixture in a blender jar
  4. Let the mixture sit for 10–15 minutes, then stir again to prevent the chia seeds from settling at the bottom.
    Blended protein chia pudding mixture with coconut milk in a blender cup
  5. Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds absorb the liquid and the pudding becomes thick and creamy.
  6. Divide the pudding between two serving glasses or bowls.
    Protein chia pudding with coconut milk topped with fresh raspberries in a glass
  7. Top with fresh raspberries and a sprinkle of shredded coconut before serving.
    Top-down view of protein chia pudding with coconut milk, garnished with coconut flakes and raspberries

Notes

  • For an extra creamy texture, use full-fat canned coconut milk.
  • Prefer a sweeter pudding? Blend in a little honey, maple syrup, or your favorite sweetener.
  • This recipe is perfect for meal prep and stays fresh in the refrigerator for up to 3 days.
  • You can also top it with sliced almonds, hemp hearts, or granola for extra crunch.