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


  • ¾ cup coconut milk
  • ¼ cup coconut vanilla yogurt
  • 3 tablespoons chia seeds
  • ¾ cup California Giant raspberries, mashed smooth
  • 1 tablespoon 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 berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!