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May 14, 2014

Chia Seed Pudding Breakfast Pots with Raspberry Rosewater Sauce

A creamy almost instant pudding made from chia seeds is swirled with a bright and tangy raspberry rosewater sauce and topped with fresh raspberries in this easy make-ahead breakfast/ light dessert.

Coconut Milk Chia Seed Pudding Pots with Raspberry Rosewater Sauce

Found in everything from drinks to snacks and desserts, chia seeds have been having their moment in the lime light as a superfood.  It’s hard not to notice these versatile black and white seeds popping up everywhere you look.

Maybe it’s the fact that the nutritionally dense seeds boast a trio of fiber, protein and essential fatty acids in a portable package that’s easy to add to almost anything or that their unique gelling ability keeps you full and satisfied for longer.  Of course I can’t help but like the idea that I’m fueling my body with the very same seeds that kept Mayan and Aztec warriors going strong for long days.

Chia Seed Pudding with Raspberry Rosewater Sauce

I’m also particularly partial to the cool, slippery, lumpy, bumpy texture they create when soaked in coconut milk overnight.  Chia seed pudding has that same creamy comforting appeal of rice or tapioca pudding but with significantly less effort considering it takes only a matter of minutes to put together and keeps for days in the fridge.

Light, creamy and totally satisfying all at once, it makes an excellent warm weather breakfast or not too sweet dessert/snack that doesn’t require any cooking.  A swirl of tart raspberry puree brings color and a burst of freshness to the cool creamy pudding base and a handful of fresh berries tops the whole thing off.  A squeeze of zippy lime juice brings the raspberry sauce to life and I like to add a few drops of rosewater for a bit of an exotic undertone, but feel free to leave that out if it’s not your thing.

Coconut Milk Chia Seed Pudding  with Raspberry Rosewater Sauce

If I’m having it for breakfast I add a generous dollop of sheep’s milk yogurt to the coconut chia pudding for some gut-friendly probiotics and a little extra protein but if you prefer a dairy-free version an all coconut milk pudding is equally tasty.

Pudding for breakfast?  You better believe it.

Have you tried chia seed pudding?

Serves serves 2 to 4

Coconut Milk Chia Seed Pudding Pots with Raspberry Rosewater Sauce

15 minPrep Time

8 hr, 15 Total Time

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Ingredients

  • 1 cup/240ml coconut milk (either regular or light )
  • 3 Tablespoons/ 63g raw organic honey (divided use) or use pure maple syrup for a vegan version
  • A pinch of sea salt
  • 1/4 cup/48g chia seeds (I like to use white for a prettier pudding)
  • 1 cup/140g frozen thawed raspberries
  • The juice of 1 lime
  • ¼ to ½ teaspoon rosewater (start with ¼ and add ore if you prefer it stronger)
  • 1 cup/225g plain whole milk yogurt ( I like to use sheep’s milk yogurt) for a vegan version replace the yogurt with one full 400ml can of coconut milk at the initial step instead.
  • 4oz/115g fresh raspberries to top
  • The zest of about half a lime to garnish

Instructions

  1. Combine the coconut milk, 1 Tablespoon of the honey, pinch of salt and chia seeds in a small bowl or jar and stir or shake until blended.
  2. Let stand covered overnight in the fridge to thicken. Stir to incorporate the seeds if they have settled the following morning.
  3. Meanwhile, toss the thawed frozen raspberries with the lime juice and the rest of the honey in a blender or food processor and puree (adding 1 Tablespoon of water if necessary) to create a smooth sauce.
  4. Pass the puree through a fine mesh strainer if desired to remove the seeds. Add rosewater and cover and refrigerate overnight.
  5. The next morning stir together the yogurt and thickened chia coconut milk mixture and spoon the pudding into bowls or glasses; swirling in raspberry puree and topping with fresh raspberries.
  6. Garnish with lime zest and serve with additional runny honey on the side if desired.

Notes

Gluten-Free, Grain-Free, Vegetarian

NOTE: If you prefer a dairy-free paleo and/or vegan version use 1 can/14oz/400ml of coconut milk at the first step instead and omit the yogurt and use maple syrup instead of honey for vegan.

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https://gourmandeinthekitchen.com/chia-seed-pudding-breakfast-pots-with-raspberry-rosewater-sauce/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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Filed Under: Breakfast, Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Snacks, Spring, Summer, Sweets Tagged With: breakfast, chia, honey, pudding, raspberry, rosewater

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  1. Averie @ Averie Cooks says

    May 14, 2014 at 1:41 am

    Those are some of the most gorg raspberries Ive ever seen and what beautiful chia pudding you did! pinned
    Reply
  2. Katrina @ Warm Vanilla Sugar says

    May 14, 2014 at 4:50 am

    This is positively perfect for summer. Love this!
    Reply
  3. Christine from Cook the Story says

    May 14, 2014 at 6:40 am

    This is just gorgeous!
    Reply
  4. EA-The Spicy RD says

    May 14, 2014 at 9:18 am

    Fabulous!!! I just made chia pudding for the first time a couple of month's ago, & now I am hooked! I've got some banana chia pudding in the fridge right now, but can't wait to make your delicious raspberry version, although it's ALMOST too pretty to eat :-)
    Reply
  5. Sasha says

    May 14, 2014 at 2:48 pm

    I'm wondering; the coconut milk you link to only contains coconut and water, which is like the (organic) kind I have here in Europe. Which means even at room temp it's completely separated, right? The only way I'd get it combined would be by heating. (I'm suspecting the lack of ingredients may also be the reason why I can't for the life of me pull off whipped coconut cream, it just never gets smooth, even though the fat content should be fine).
    Reply
    • Sylvie says

      May 16, 2014 at 2:30 am

      Yes that brand is just coconut and water and can often be separated but that's actually what you want when you are making whipped coconut cream. If you are having issues with smoothness you can try using a brand that adds a bit of guar gum like Native Forest if you can find it.
      Reply
  6. Laura (Tutti Dolci) says

    May 15, 2014 at 6:34 pm

    How beautiful, the raspberry sauce is so striking!
    Reply
  7. Monet says

    May 16, 2014 at 9:36 am

    What a wonderfully indulgent and nutritious way to start the day. These look beautiful. I would probably spend about twenty minutes photographing them and then about two minutes eating (I eat fast!) Thank you for sharing. Perfection!
    Reply
  8. Maria | Pink Patisserie says

    May 16, 2014 at 7:31 pm

    So beautiful Sylvie! i didn't know white chia seeds existed so I'll definitely be on the lookout for them. I'm working on reducing my refined sugars so desserts/sweet treats like this are perfect for me right now. Love!
    Reply
  9. Adri says

    May 18, 2014 at 9:47 am

    I keep hearing about chia seeds, but I have never tried them. What cool little things they are. I am intrigued by their gelling ability, not to mention their super food status. You have certainly developed a beautiful "Chia delivery system." Wow, these little glasses of fruit and chia seeds are beautiful. I am inspired. Thank you!
    Reply
  10. Nami | Just One Cookbook.com says

    May 18, 2014 at 5:08 pm

    I've tried chia seed pudding once, but I haven't tried making it at home! This is so pretty that I can stair at your photos forever. I like the texture of chia seeds and I need to try this one day very soon!!
    Reply
  11. Meredith says

    May 18, 2014 at 5:31 pm

    Incredibly gorgeous and delicious!
    Reply
  12. Ginny McMeans says

    May 19, 2014 at 8:29 am

    This is an amazing and fresh looking pudding!
    Reply
  13. Jeanette | Jeanette's Healthy Living says

    May 19, 2014 at 6:00 pm

    These remind me of something I had for breakfast at a local restaurant - love the combination of coconut + raspberries!
    Reply
  14. Vivica Menegaz CTWFN says

    May 19, 2014 at 8:44 pm

    This is a recipe I want to make asap, matter of fact tomorrow morning. I can use the raspberries form my plants that are just ripening now! And your pictures are so beautiful they make me want to cry...for happiness!
    Reply
  15. Rachel @ GrokGrub says

    May 19, 2014 at 9:02 pm

    I have extra chia seeds, I think they're going in these chia seed pudding breakfast pots for sure. :)
    Reply
  16. Kitchen Belleicious says

    May 20, 2014 at 5:10 am

    okay you are going to have to help me. I just bought chia seeds for the first time to use in my baking and what should I make with it first? I have seen it everywhere lately and thought I need to jump on the bandwagon but I don't know where to start? Oh and yes I love this pudding breakfast with the rosewater sauce! DELICIOUS
    Reply
  17. Gintare @Gourmantine says

    May 20, 2014 at 9:21 am

    So simple, yet gorgeous and delicious looking! Great use of chia seeds!
    Reply
  18. Ashley says

    May 21, 2014 at 6:59 am

    Absolutely stunning photos and a simple, lovely recipe!
    Reply
  19. Arsy Vartanian says

    May 22, 2014 at 11:06 pm

    Looks delicious! And the photos are stunning!
    Reply
  20. Alanna says

    May 23, 2014 at 5:11 pm

    This looks like heaven as do all your recipes, Sylvie!
    Reply
    • Sylvie says

      May 24, 2014 at 6:25 pm

      Thanks Alanna!
      Reply
  21. Sunnie@ModernGirlNutrition says

    May 27, 2014 at 8:02 pm

    Whoa! Your photography is amazing! :) Raspberries are the best things ever. Love your blog
    Reply
  22. Reiko says

    May 31, 2014 at 7:05 pm

    Hi! I have a big bag of chia seeds that I don't know what to do with! I should definitely try this. Looks absolutely delicious!! Love all the pictures, too!
    Reply
  23. Jessica says

    June 12, 2014 at 4:50 pm

    Can I ask where you bought Rose Water from. I'm obsessed with Rose scented everything so I'm dying to make this! Great Recipe : )
    Reply
    • Sylvie says

      June 14, 2014 at 12:29 am

      You can usually find rose water in Middle Eastern markets (try a Persian market) or some higher end grocery stores like Whole Foods carry it as well. Hope that helps!
      Reply
  24. Marly says

    June 12, 2014 at 5:29 pm

    This may be the best use of chia seeds I've seen so far. Well, you know, except for the chia pets. Those were pretty darn cute. Can't wait to give this recipe a try!
    Reply
  25. Erin M says

    February 27, 2015 at 2:08 pm

    These look delish!! One question-how long will they keep in the fridge? Do they have to be eated immediately or can I made a bunch and eat them throughout the week?
    Reply
    • Sylvie says

      February 27, 2015 at 7:47 pm

      Yes you can prepare a big batch ahead of time for the week and it should be fine for up to 5 days. I'd just keep the chia pudding and sauce separate until serving.
      Reply
  26. carol p. says

    April 20, 2016 at 10:36 am

    i don't live near a Whole Foods store - or any type of health food store for that matter. is there something that i can use instead of rose water? (i still don't know what it is...) thank you! this looks absolutely delish! i have everything except the rose water ready to go!
    Reply
    • Sylvie says

      April 20, 2016 at 7:45 pm

      Hi Carol, You can also order rosewater online if you can't find it in a store near you or simply omit it, it will still be delicious without it!
      Reply

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