Pink Coconut Milk-Raspberry Chia Pudding

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Pink Coconut Milk-Raspberry Chia Pudding topped with coconut yogurt, fresh California Giant berries and granola.

Pink Coconut Milk-Raspberry Chia Pudding


  • 3/4 cup coconut milk
  • 1/4 cup coconut vanilla yogurt
  • 3 Tbsp. chia seeds
  • 3/4 cup California Giant Raspberries, mashed smooth
  • 1 Tbsp. honey or maple syrup
  • Top with:

  • Coconut yogurt
  • California Giant fresh berries
  • Granola


  • Mix all the chia pudding ingredients into a bowl and whisk well. Pop in the fridge to set for about 3 hours or overnight, until the chia seeds absorb the almond milk and thicken. Whisk once more to create a smooth consistency. Pour the chia pudding into a serving bowl and top with the extra toppings. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!