Raspberry Coconut Chia Pudding

Name: Raspberry Coconut Chia Pudding
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1/2 cup light coconut milk; 1/2 cup plain non-fat Greek yogurt; 1 1/2 cups fresh raspberries; 1/2 cup coconut flakes; 2 tbsp chia seeds; 1 tbsp agave nectar; 1 tbsp unsweetened vanilla almond milk; 1 tsp vanilla extract; 4 packets Truvia

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Prep Time
25 mins
Total Time
25 mins
Servings
2 servings

Raspberry Coconut Chia Pudding

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1/2 cup light coconut milk
1/2 cup plain non-fat Greek yogurt
1 1/2 cups fresh raspberries
1/2 cup coconut flakes
2 tbsp chia seeds
1 tbsp agave nectar or honey
1 tbsp unsweetened vanilla almond milk
1 tsp vanilla extract
4 packets Truvia

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Instructions

In a blender (Nutribullet works perfectly), blend coconut milk, Greek yogurt, coconut flakes, agave nectar, vanilla extract and 2 Splenda packets until smooth. Pour mixture into a resealable bowl or container.
Add chia seeds to yogurt mixture and mix well, scraping any seeds off the sides and into the yogurt. Seal the container and allow it to set up for at least 2 hours in the refrigerator.
Mash the raspberries to desired consistency. Strain about half the seeds out of the mashed raspberries and discard. Stir in remaining 2 packets of Splenda.
Once the yogurt mixture has set, remove from refrigerator and stir. Add a little almond milk to get it to the desired consistency (I used about 1 tbsp).
Divide the yogurt mixture into 2 serving dishes. Top with a layer of raspberry mash, then more yogurt mixture. Garnish with coconut flakes and a raspberry. Enjoy!