Recipes

Raspberry & Coconut Chia Pudding

Looking to impress with something both beautiful and delicious? This raspberry and coconut milk chia pudding adds an elegant pop of color to any Easter brunch table, fresh, creamy, and delicately balanced to start the day on a sweet note.

As an added bonus, the recipe features Bio‑K Plus® Vegan Fermented Pea‑Based Drinkable Probiotic (Raspberry), an easy and flavorful way to incorporate wellness into your celebration. The subtle tang pairs seamlessly with coconut milk and berries, creating a dish that’s as nourishing as it is eye‑catching.

Pretty, crave‑worthy, and just unexpected enough—don’t be surprised if guests ask for the recipe before brunch is over.

Raspberry & Coconut Chia Pudding
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Raspberry & Coconut Chia Pudding

Serves: 5

Ingredients

1 can (400 ml) coconut milk
1 Bio-K+ vegan fermented pea-based probiotic drink (raspberry flavor)
1½ cups raspberries
1 small cooked and peeled beet
¼ cup maple syrup
1 tsp vanilla extract
⅛ to ¼ tsp sea salt (to taste)
6 tbsp black chia seeds
Suggested toppings: Plain Greek yogurt, to taste (or a dairy-free option for a 100% plant-based recipe), Unsweetened shredded coconut, or a few raspberries

Directions

  1. In a blender, blend the coconut milk with the probiotic drink, raspberries, beets, maple syrup, vanilla, and salt until completely smooth. Pour into a large bowl.
  2. Add the chia seeds to the bowl and whisk well to combine. Transfer to a container, cover, and refrigerate for at least 4 hours, until it reaches a pudding-like consistency.
  3. Divide the mixture into small jars, then top with yogurt (or a dairy-free option), coconut, and raspberries, if desired. Enjoy.

NOTE: This recipe calls for black chia seeds purely for their visual effect, since they stand out more. But if you have white chia seeds on hand, that works just as well—no need to run to the grocery store!

Recipe courtesy of Bio‑K Plus®
Photography by Nathalie Charron