Lemon Raspberry Chia Seed Pudding
Total Time: 04h 15m
Hands-on Time: 00h 05m
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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Ingredients
- 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
Directions
- 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.
- Let sit for 10 minutes, then stir with a fork for a few seconds.
- Cover jar and refrigerate for at least 4 hours or overnight.
- Serve with additional raspberries, lemon zest and shredded coconut.
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