Lemon Raspberry Chia Seed Pudding

  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 2 servings

A refreshing chia seed pudding recipe made with fresh raspberries, lemon zest and coconut milk, then finished with hints of organic vanilla extract and cardamom.

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  • 1/2 teaspoon Frontier Organic Vanilla Extract 2 fl. oz.
  • 1/8 teaspoon Frontier Organic Decorticated Cardamom Seed Powder 2.08 oz.
  • 1/4 cup Frontier Co-op Chia Seed, Whole, Organic 1 lb
  • 1 1/4 cups full-fat coconut milk
  • 1/2 cup raspberries (fresh or frozen), plus more for serving
  • 1 tablespoon honey
  • 1 tablespoon lemon zest, freshly grated, plus more for serving
  • 1 tablespoon lemon juice
  • 1 tablespoon shredded coconut, for serving


1. In a 16-ounce glass jar with a lid, combine coconut milk, raspberries, honey and vanilla extract. Add lemon zest, lemon juice, cardamom and chia seeds. Mix with a fork until well combined.

2. Let sit for 10 minutes, then stir with a fork for a few seconds.

3. Cover jar and refrigerate for at least 4 hours or overnight.

4. Serve with raspberries, lemon zest and shredded coconut.


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