Raspberry & Coconut Protein Chia Pudding

Creamy, fruity and naturally refreshing, this Raspberry & Coconut Protein Chia Pudding is an easy breakfast or snack that you can prepare the night before.

The combination of sweet raspberries and our Protein+ Almond Coconut creates a light, tropical flavour while adding an easy boost of protein. Simply prepare it in the evening, leave it in the fridge and enjoy it the next morning.

Ingredients

For the chia pudding

• 30g chia seeds
• 250ml coconut milk
• 15–20g Protein+ Almond Coconut
• 1 teaspoon honey, optional
  

For the raspberry layer

• 75g fresh or frozen raspberries
• 1 teaspoon honey, optional

For layering and topping

• 100g coconut yoghurt or another yoghurt of your choice
• Fresh raspberries
• Coconut flakes

Preparation

1. Add the chia seeds, coconut milk and Protein+ Almond Coconut to a bowl or jar.
2. Mix thoroughly until the protein powder has completely dissolved and no lumps remain. Let the mixture rest for around five minutes and stir it again to prevent the chia seeds from settling at the bottom.
3. Cover and refrigerate for at least two to four hours, or preferably overnight.
   
4. Mash the raspberries with a fork. For a sweeter raspberry layer, mix in a little honey.
5. Layer the protein chia pudding, yoghurt and mashed raspberries in a glass or bowl.
6. Finish with fresh raspberries and coconut flakes.

Make It Your Own

You can easily adapt the recipe using whatever fruit you have available. Strawberries, blueberries, mango or a mixed berry combination all work well with the coconut flavour.

For a warmer, more dessert-like taste, add a little vanilla or cinnamon. 

Perfect for Meal Prep

Prepare the chia pudding in a sealed jar and store it in the refrigerator for up to three days. Keep the toppings separate until serving so that the coconut flakes remain crunchy.

Creamy coconut, tangy raspberries and plant-based protein - all waiting for you when you open the fridge.