Litchi & Raspberry Chia Pudding
A bright, naturally sweet chia pudding layering tropical litchi puree with tart fresh raspberries. The chia seeds soak overnight in creamy coconut milk, creating a thick, tapioca-like texture that feels indulgent yet light. Perfect for a make-ahead breakfast or a pretty dessert.
For 4 servings
- prep · ~1 min
Blend the litchi puree.
1.In a blender, combine chopped litchi and lime juice.2.Blend on high until completely smooth, about 30 seconds.3.Set aside in a small bowl.TIPSave a few litchi pieces for garnish if you like a bit of texture on top. - mix · ~7 min
Mix the chia pudding base.
1.In a mixing bowl, pour the coconut milk, honey, and vanilla extract.2.Whisk until the honey is fully dissolved and the mixture is smooth.3.Add the chia seeds and whisk vigorously for 1 minute to prevent clumps.4.Let the mixture sit for 5 minutes, then whisk again to break up any seed clusters.TIPA second whisk after 5 minutes is the secret to a lump-free chia pudding. - rest · ~240 min
Chill the pudding overnight.
Cover the bowl with a lid or plastic wrap and place in the refrigerator. Let it set for at least 4 hours, preferably overnight, until the chia seeds have fully expanded and the mixture is thick and creamy.
- prep · ~1 min
Mash the raspberries.
1.Place the fresh raspberries in a small bowl.2.Use a fork to gently mash them, leaving some chunky pieces for texture. - assemble · ~3 min
Layer the chia pudding.
1.Remove the set chia pudding from the refrigerator and give it a quick stir.2.Spoon a layer of chia pudding into the bottom of each serving glass.3.Add a layer of litchi puree, followed by a layer of mashed raspberries.4.Repeat with another layer of chia pudding and top with any remaining puree and berries.TIPClear glasses show off the beautiful layers — perfect for a party. - garnish · ~1 min
Garnish with mint and serve chilled.
Top each glass with a sprinkle of chopped fresh mint and a few whole raspberries or litchi pieces if you reserved them. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always whisk chia seeds again after the initial 5-minute rest to prevent clumps and ensure even thickening.
- 2Use full-fat canned coconut milk for the creamiest texture; light coconut milk will yield a thinner pudding.
- 3For the best flavor, let the pudding chill overnight so the seeds fully hydrate and the flavors meld.
- 4Gently mash the raspberries with a fork rather than blending to keep satisfying chunky bits in the layers.
- 5Reserve a few whole litchi pieces and raspberries for garnish to add a pop of color and fresh texture.
- 6If you prefer a sweeter pudding, adjust honey to taste after the seeds have absorbed liquid.
Adapt it for your goals.
Vegan
Replace honey with maple syrup or agave nectar for a fully plant-based sweetener — the texture and flavor remain just as luscious.
low sugarLow-sugar
Reduce honey to 1 tablespoon and rely on the natural sweetness of ripe litchi and raspberries; the dish stays satisfyingly creamy.
citrus berry twistCitrus-berry twist
Swap raspberries for diced fresh strawberries or blackberries and add a teaspoon of orange zest to the litchi puree for a new flavor profile.
extra proteinExtra-protein
Stir 2 tablespoons of hemp seeds or a scoop of your favorite vanilla protein powder into the chia pudding base before chilling for a more filling breakfast.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds are an excellent plant-based source of alpha-linolenic acid (ALA), an omega-3 fatty acid that supports heart and brain health.
High in Antioxidants
Both raspberries and litchi provide a variety of antioxidants, including vitamin C and anthocyanins, which help combat oxidative stress.
Good Source of Fiber
Chia seeds and raspberries are naturally high in dietary fiber, aiding digestion and promoting a feeling of fullness.
Dairy-Free & Vegan-Friendly
Made with coconut milk and plant-based ingredients, this pudding is naturally free of dairy and animal products.
Frequently asked questions
Yes, but drain them well and reduce or omit added honey since canned litchi is often packed in syrup.
