Berry Cloud Chia Pudding 2.000

Jennifer Chase for The Washington Post

Weeknight Vegetarian Jul 17, 2017

This raspberry-pink dessert is a light, refreshing way to end a meal, but it also makes a special snack or a dressy brunch option. Using white chia seeds will help ensure a more vibrant color, but if you can only find black ones, use them; the taste is identical, and both the black and white chia seeds thicken liquids in the same way.

Make Ahead: The pudding needs to be chilled for at least 2 hours before serving, and can be refrigerated for up to 3 days.

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes 2 1/2 cups

  • 2 cups hulled strawberries or raspberries (or a combination; may substitute frozen)
  • 2/3 cup full-fat canned coconut milk, shaken before measuring
  • 3 tablespoons chia seeds, preferably white (see headnote)
  • 1 to 2 tablespoons honey
  • 1 tablespoon fresh lime juice, plus 2 optional tablespoons finely grated lime zest
  • 1/2 teaspoon vanilla, almond or lemon extract
  • 1/4 cup shelled, roasted pistachios, for garnish (optional)
  • 1/2 cup fresh raspberries, for garnish (optional)


Combine the fruit, coconut milk, chia seeds, honey (to taste), lime juice and extract in a blender (preferably a high-powered one such as a Vitamix). Blend for 1 to 2 minutes, to form a smooth pudding.

Divide the pudding among individual cups or transfer to a large container, cover and refrigerate until cold and set, about 2 hours.

Garnish with pistachios, lime zest and raspberries, if desired, and serve.

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Recipe Source

Adapted from "Chia: The Complete Guide to the Ultimate Superfood," by Wayne Coates (Sterling, 2012).

Tested by Joe Yonan.

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