In this recipe, coconut chia pudding is layered with creamy macadamia butter, raspberry purée, and fresh berries. This desserty breakfast is sweet, a little tangy, and creamy and refreshing, yet satisfying. This may be ideal for breakfast, but it also makes a great afternoon or midnight snack for when you’re craving something sweet.

Raspberry Macadamia Coconut Chia Pudding

This Recipe is : Vegan
  • 1 1/2 tablespoons maple syrup
  • 3 1/3 tablespoons chia seeds
  • 1/4 teaspoon vanilla essence
  • 2/3 cup coconut milk
  • 1/3 cup almond milk (or any other non-dairy milk)
  • 3 1/2 tablespoons frozen or fresh raspberries
  • 1/2 cup any plant-based milk
  • 3 tablespoons macadamia butter
  • Fresh berries, for topping
  • Coconut flakes, for topping


  1. To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence, and maple syrup in a jar, mix well, and leave to soak overnight.
  2. The next morning, make a thick raspberry purée by blending raspberries with a little bit of non-dairy milk.
  3. To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry purée and then berries. Serve immediately.