Raspberry ‘Jam’ Pudding


  • 1/2 cup white chia seeds
  • 375ml Kara Coco 100% Coconut Water
  • 3 cups frozen raspberries
  • Maple syrup (optional, to taste)


  1. Put the chia seeds into a 500 ml jar or container and pour over the coconut water.
  2. Set aside to soak for at least 15 minutes. This mixture will keep in the fridge for up to 1 week.
  3. Working in 6 batches per pudding, put ½ cup raspberries in a bowl and set aside for 5 minutes to soften slightly.
  4. Using the back of a fork, crush the raspberries. Stir in 3 tablespoons of the chia mixture.
  5. Add up to 1 tsp maple syrup to taste. Store in a small container and keep chilled.

Source & Credits: https://www.threevegandmeat.com/

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