Raspberry Chia Pudding

Menu PartDessert
Cuisine TypeAmerican
Chia Pudding

Chef Leah Sarris

New Orleans Culinary & Hospitality Institute (NOCHI)

New Orleans

Leah Sarris, executive director of the New Orleans Culinary & Hospitality Institute, created this healthy dessert with good-for-you ingredients: yogurt, raspberries, coconut milk and chia seeds. The raspberries give the pudding a rosy hue that reflects the sunny days of summer.



1 cup coconut milk, almond milk or dairy milk

1 cup frozen raspberries, thawed

1 cup plain lowfat yogurt

1 tbsp. honey

½ cup chia seeds

¼ cup unsweetened coconut flakes, toasted

12 raspberries, frozen, for garnish


  1. In blender container, combine coconut milk and thawed raspberries; puree until smooth.
  2. In large bowl, mix the puree with yogurt and honey until blended. Stir in chia seeds; portion into 4 jars or bowls. Cover pudding and refrigerate several hours or overnight. (The chia seeds hydrate for a pudding-like consistency after refrigeration.)
  3. To serve, garnish with toasted coconut and frozen raspberries.

Photograph courtesy of Washington State Red Raspberry Commission

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