Coconut Chia Pudding with Fresh Berries and Kiwi
Creamy coconut milk chia pudding topped with juicy raspberries, sliced strawberries, diced kiwi, and crunchy toppings. A refreshing, nutrient-packed breakfast or snack that’s as beautiful as it is satisfying.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chill time)
- Yield: 4 servings 1x
- Category: Breakfast, Snack
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
- 1/2 cup chia seeds
- 2 cups unsweetened coconut milk
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup strawberries, sliced
- 2 kiwis, peeled and diced
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon cacao nibs or chopped dark chocolate
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
- When ready to serve, stir the chia pudding and divide into serving bowls.
- Top with raspberries, strawberries, kiwi, coconut flakes, and cacao nibs.
- Garnish with fresh mint leaves and enjoy chilled.
Notes
- Adjust sweetness by adding more or less maple syrup.
- Use any mix of seasonal fruits for topping variety.
- For thicker pudding, use 1/3 cup chia seeds instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia pudding, coconut milk chia, vegan breakfast, healthy snack, no-cook recipe