A coconut chia pudding served warm, blended until velvety smooth, swirled with raspberry and topped with toasted coconut.
Your spoon sinks into a warm, thick coconut cream, swirled with raspberry and topped with golden coconut. This chia pudding takes a different approach from cold bowls with whole seeds: it is gently heated, blended until velvety smooth and eaten by the spoonful. Allow about twenty minutes for a dish that works as either a comforting breakfast or a simple dessert. This recipe is one of my keto breakfasts.
What is coconut chia pudding?
Here, the pudding is a thick, creamy mixture to eat with a spoon, rather than something as firm as a set custard. Chia seeds provide the thickening: when they come into contact with coconut milk, they form a gel that gives the mixture body. Three tablespoons of seeds are enough for 250 ml of coconut milk.
The texture stays soft: the pudding coats the spoon and holds its shape in the bowl without becoming dense. After a brief rest, very gentle heating and a quick blend with an immersion blender, it becomes smooth and uniform. Serve it hot or warm, with toasted coconut and a few fresh raspberries.
The inspiration behind this version
Coconut and chia are a common pairing in everyday cooking: a creamy bowl, quick to put together and filling without being heavy. It is often served for breakfast, prepared the night before and served cold, with the seeds clearly visible in the cream.
This version changes two things: it is eaten hot or warm, and it is blended. The result avoids the grainy texture of whole chia seeds in favor of an almost velvety finish. Raspberries bring a tangy freshness that balances the richness of the coconut milk, while shredded coconut, toasted separately, adds a toasted note and some crunch.
The whole dish stays simple: just a few ingredients, no added sugar and no sweeteners. The sweetness comes mainly from the coconut, the fruit and their natural sugars, sometimes with a restrained floral touch.
The main ingredients
Canned coconut milk, 250 ml, provides fat, richness and body; richer than a carton of plant-based milk, it helps the pudding stay stable and creamy when warm. Chia seeds, 3 tablespoons, thicken the mixture with their gel and give it a spoonable consistency.
The raspberries serve two purposes: 60 g, fresh or frozen, tint the cream and release a tangy juice that lightens the coconut; 3 fresh raspberries reserved for the topping add a fruity bite when serving. Shredded coconut, 2 tablespoons, toasted separately, becomes more fragrant and slightly crunchy. A pinch of salt, either Celtic sea salt or Himalayan pink salt, brings out the fruit.
Coconut flour, 1 tablespoon, is optional: it absorbs plenty of moisture if the texture is too runny after blending. For flavor, ground dried rosebuds or food-grade rose water add a floral note; use them sparingly. For variations, toasted sliced almonds, pistachios, a little ground cardamom or ground cinnamon change the flavor profile without making the bowl heavy.
Technique tips and serving
Aim for a thick but soft cream. After resting, the chia should have begun to thicken the coconut milk; when heating, stir regularly without letting it boil. The immersion blender then turns the base into a smooth mixture, more uniform than a classic pudding made with whole seeds. Serve in a bowl, hot or warm, adding the toasted coconut at the last moment to keep it crunchy.
The three reserved raspberries add a fresh note, and a few edible rose petals can round out the topping, provided they are intended for culinary use. The recipe provides 11 g of net carbs per serving. Once cooled, the pudding can be kept in the refrigerator in a sealed container; the chia continues to absorb liquid and the texture thickens in the cold, but gentle reheating and a good stir are enough to loosen it. The seeds, coconut milk and shredded coconut are available in supermarkets or health food stores, while food-grade rose water can be found in Middle Eastern grocery stores or online.
For more low-carb ideas, browse all my keto recipes.
Coconut Chia Pudding
Ingredients
- 250 ml coconut milk canned
- 3 tablespoons chia seeds
- 60 g raspberries for the pudding; frozen raspberries can be used
- 3 raspberries fresh, for garnish and a more attractive presentation
- 2 tablespoons shredded coconut
- 1 pinch salt Celtic sea salt or Himalayan pink salt
Optional
- 1 tablespoon coconut flour only if the pudding is still too runny
- 1 teaspoon dried rosebuds ground
Variation
- 1 tablespoon flaked almonds toasted
- 1 handful pistachios moderate in carbohydrates
- 0.25 teaspoon ground cardamom or ground cinnamon
Instructions
- Let the chia seeds soak in the coconut milk (for at least 10 minutes), directly in the small saucepan you will use later. Mix well.250 ml coconut milk, 3 tablespoons chia seeds
- Toast two tablespoons of shredded coconut in a frying pan.2 tablespoons shredded coconut
- Warm the coconut milk with the chia seeds (it should already have thickened a little). Stir well.
- Add the raspberries. They can be fresh or straight from the freezer. There is no need to let them thaw fully. Set aside a few nice ones for garnish as well.60 g raspberries, 3 raspberries
- Add a tablespoon of rose water and taste. If you are unfamiliar with this flavor, it may take a little time to get used to it. If you would like more, add a second tablespoon.
- Blend everything with an immersion blender until smooth and creamy. Depending on the coconut milk used (if using thinner milk from a carton), or if using frozen raspberries (which contain a little more water), the pudding may still be a little too runny. If so, add a tablespoon of coconut flour. With fresh raspberries or thick coconut milk, this probably won’t be necessary.1 tablespoon coconut flour
- Pour the pudding into a bowl and garnish with toasted coconut, raspberries and, if desired, a few (edible) rose petals.1 teaspoon dried rosebuds
