Lemon Raspberry Chia Seed Pudding

Write a Review
  • Total Time: 4 hrs 15 mins
  • Hands-on Time: 5 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.


  • 1 1/4 cups full-fat coconut milk

  • 1/2 cup red raspberries (fresh or frozen), plus more for serving

  • 1 tablespoon honey

  • 1/2 teaspoon Frontier Co-op Organic Vanilla Extract

  • 1 tablespoon lemon zest, freshly grated, plus more for serving

  • 1 tablespoon lemon juice

  • 1/8 teaspoon Frontier Co-op Organic Cardamom

  • 1/4 cup Frontier Co-op Organic Whole Chia Seed

  • 1 tablespoon shredded coconut, for serving


    1. In a 16-ounce glass jar with a lid, combine coconut milk, the 1/2 cup 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 additional raspberries, lemon zest and shredded coconut.

Become a lifetime co-op member for just $10