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Photo for - Coconut Chia Pudding with Raspberry Swirl

Coconut Chia Pudding with Raspberry Swirl

Here’s a guilt-free recipe with wholesome ingredients to enjoy as a breakfast, snack or even dessert!

  • Yields: 4
  • Preparation: 5 minutes (+ 4 hours chilling time)

Ingredients

  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 2 cups (500mL) coconut milk
  • 2 tbsp (30mL) honey, or maple syrup
  • 1 tsp (5mL) vanilla extract
  • 1/3 cup (75mL) chia seeds
  • 1/4 cup (60mL) raspberry jam, sugar-free
  • 1 cup (250mL) fresh raspberries
  • 2 tbsp (30mL) coconut, toasted and shaved (optional)

Instructions

  1. Stir together coconut milk, honey and vanilla. Slowly whisk in chia seeds. Transfer to container; cover and refrigerate for at least 4 hours or up to 3 days.
  2. Just before serving, swirl raspberry jam into chia pudding. Top with whipped cream, raspberries, and shaved coconut (if using).
  • Replace raspberry jam with strawberry, blueberry or apricot jam, and top with a variety of fresh fruits if desired.
Photo of - Coconut Chia Pudding with Raspberry Swirl

Ingredients

  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 2 cups (500mL) coconut milk
  • 2 tbsp (30mL) honey, or maple syrup
  • 1 tsp (5mL) vanilla extract
  • 1/3 cup (75mL) chia seeds
  • 1/4 cup (60mL) raspberry jam, sugar-free
  • 1 cup (250mL) fresh raspberries
  • 2 tbsp (30mL) coconut, toasted and shaved (optional)