Lemon Raspberry Chia Seed Pudding

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Lemon Raspberry Chia Seed Pudding

One of the things that I love the most about living in Colorado is that we get to experience all four seasons. Although, we usually get one or two big snowstorms in the spring. I love winter and snow but I am ready for warmer weather now. It’s been making me crave bright, springy flavors like lemon and raspberry. This chia seed pudding was just what I needed.

If you have never made chia seed pudding before, make sure you prep ahead a little bit. The chia seeds are what give it a thick, creamy pudding like texture. It takes some time for them to absorb some liquid and plump up. I would recommend letting it set at least an hour but I usually do it overnight. This dairy free version uses unsweetened almond milk and full fat coconut milk, it gives it just the right consistency.


Used in this recipe:

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Lemon Raspberry Chia Seed Pudding

The lemon and raspberry give this creamy chia seed pudding a bright and lovely flavor.
3 from 3 votes
Course Breakfast
Cuisine American
Servings 4 servings


  • 1 cup Unsweetened Almond Milk
  • 1 cup Full Fat Coconut Milk
  • 1/4 cup Chia Seeds
  • 2 Tbls Raw Honey or maple syrup
  • 1/2 tsp Vanilla Extract
  • 1 Tbls Lemon Zest about one lemon
  • 1/2 cup Fresh Raspberries
  • 1/4 cup Unsweetened Shredded Coconut


  • Combine milk, chia seeds, honey, vanilla extract, and lemon zest in a large jar or bowl. Mix well, cover, and place in the fridge for at least an hour
  • When ready to serve, mix, and top with raspberries and shredded coconut. You can also add more honey if you want it a little sweeter


*When zesting the lemon, make sure to only zest the yellow. If you go to far and hit the white pith, it gets bitter.
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